# Ingredients:
→ Turkey Mixture
01 - 1.1 lb ground turkey
02 - 1 large egg
03 - 1/2 cup panko breadcrumbs
04 - 2 green onions, finely sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 medium carrot, grated
08 - 1 tablespoon soy sauce
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Teriyaki Sauce
11 - 1/4 cup soy sauce
12 - 2 tablespoons mirin
13 - 2 tablespoons honey or maple syrup
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon sesame oil
16 - 1 teaspoon cornstarch, dissolved in 2 teaspoons water
→ Garnish
17 - 1 teaspoon toasted sesame seeds
18 - 1 green onion, thinly sliced
# Instructions:
01 - Preheat oven to 400°F. Lightly grease a 12-cup muffin pan or line with paper liners.
02 - In a large bowl, combine ground turkey, egg, panko breadcrumbs, sliced green onions, garlic, ginger, grated carrot, soy sauce, salt, and black pepper. Gently mix until ingredients are just incorporated.
03 - Spoon the mixture evenly into the muffin cups, pressing gently to compact each portion.
04 - Bake for 20 to 25 minutes until golden with an internal temperature of 165°F.
05 - While muffins bake, in a small saucepan, combine soy sauce, mirin, honey or maple syrup, rice vinegar, and sesame oil. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry; cook, whisking continuously, until sauce thickens, 1 to 2 minutes.
06 - Allow muffins to rest in the pan for 2 to 3 minutes, then carefully run a knife around edges to unmold.
07 - Generously brush each muffin with warm teriyaki sauce.
08 - Sprinkle each muffin with toasted sesame seeds and sliced green onion. Serve warm or at room temperature.
