First off, forgive me if my Japanese is not perfect, but I originally designed this dish whilst closest to Japan. As such, I named it with the locality in mind. For those who are wondering, kanraku is cheese, no is a linking term indicating that the following word describes the first, and san is three. Thus, in full English this dish is Worcester sautéed turkey with 3 cheeses.
This is a custom creation, my own original dish. I hope you all enjoy!
Ingredients:
-1 onion, yellow.
-1 bell pepper, your choice. Green is sufficient, and usually the cheapest option.
-6 to 8 mushrooms, bulk white. You may substitute an equal amount of another mushroom if you prefer.
-Optional vegetables of your choice in addition to the above.
-1 Lb. turkey, sliced for sandwiches. I highly recommend over roasted style deli turkey.
-2 tablespoons paprika.
-2 tablespoons cumin.
-2 tablespoons garlic powder, or finely minced fresh garlic, whichever you prefer. The flavor of the dish will not benefit greatly from the use of fresh garlic.
-1 teaspoon salt. I use sea salt, if you use table salt a little less will do.
-1 teaspoon savory.
-1 teaspoon marjoram.
-1 teaspoon basil.
-1 teaspoon turmeric.
-1 teaspoon cayenne (optional more or less/none as you desire.)
-1 small block each of: Mozzarella, Swiss, and Munster cheeses.
-1 package of Rigatoni. You may also serve on any other style of carb. If you serve without carbs, reduce spices in half for a milder flavor (unless you like really strong foods!)
Directions:
Start water to boil, and make pasta (or whatever carb you may be using) to directions.
Cut slices of onion, pepper, and mushroom. These are just general chunks, although you can make any style cut you would like. Larger pieces are nice, I aim for being able to get two or three pieces in a bite fairly easily. Also chunk the turkey, again it does not need to be fine. Think medallion style. You do not need to separate pieces of veggie or meats, as stirring will do this for you.
Add meat and veggies to a frying pan. Add spices and herbs on top. Pour 1/3 to 1/2 of a small bottle of Worcestershire sauce on top, add 1 cup water, and 1/2 cup oil (I use olive) making sure to get the seasonings into the fluid. Fry on high heat, stirring lightly. Cook until only a little fluid remains, the sauce should be fluid but thick enough to cling a little.
While other portions are cooking, grate all three cheeses.
Serve the mixture warm, on top of the Rigatoni, with the cheeses on top. Serves 6 moderate plates, or 4 very full plates.
Pictures: Final dish plated, and the finished mixture of meat and veggies with sauce.
-Robert M.
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