6 pounds 4 ounces Turkey roast, boneless, cooked, shredded
3 ½ cups Kikkoman Katsu Sauce
2 pounds 14 ounces Green cabbage, fresh, chopped
3 pounds 7 ounces Granny Smith apple, fresh, ¼ inch dice
½ cup Cilantro, fresh, chopped
1 ½ cups Mayonnaise
1 ½ cups Kikkoman Rice Vinegar, unseasoned
¼ cup Sugar
½ teaspoon Ground black pepper
50 each Whole grain rich sandwich buns (1.5 - 2 ounce equivalent grains)
12 pounds 8 ounces Turkey roast, boneless, cooked, shredded
7 cups Kikkoman Katsu Sauce
5 pounds 12 ounces Green cabbage, fresh, chopped
6 pounds 14 ounces Granny Smith apple, fresh, ¼ inch dice
1 cup Cilantro, fresh, chopped
3 cups Mayonnaise
3 cups Kikkoman Rice Vinegar, unseasoned
½ cup Sugar
1 teaspoon Ground black pepper
100 each Whole grain rich sandwich buns (1.5 - 2 ounce equivalent grains)
The meat from the cooked turkey roast will be tender and easy to pull into shreds using a fork. Combine the shredded roast turkey meat with the Kikkoman Katsu Sauce. Spray a full sized 2-inch steamtable pan with pan release spray. Place the sauced turkey in the prepared pan and cover. Steam or bake until the internal temperature reaches 165°F for 15 seconds. Hold hot at or above 140°F until service.
Combine the chopped green cabbage, diced Granny Smith apples, and fresh cilantro in a large mixing bowl.
Whisk together the mayonnaise, Kikkoman Rice Vinegar, sugar and ground black pepper. Pour the dressing over the cabbage and apples. Stir until the slaw is evenly dressed. Hold chilled at or below 40°F until service.
Using a #10 scoop place a 2-ounce portion of Katsu Pulled Turkey inside a whole grain sandwich bun. Using a #16 scoop place 1/4 cup of the Tangy Green Apple Slaw on top of the turkey and another ¼ cup scoop on the tray next to the sandwich. Place the top bun on the sandwich and serve.