Step 1: Gather all of the ingredients for the seasoned ground turkey.

Step 2: In a large bowl, measure and add the ground turkey. Set aside.

Step 3: Finely chop and measure the scallion greens, add to the bowl of turkey.

Step 4: Finely chop and measure the scallion whites, add to the bowl of turkey. 

Step 5: Add ⅛ tsp ground ginger, soy sauce, Worcestershire, ponzu, cornstarch, and egg to the bowl with the turkey and scallions.

Step 6: Measure and add the panko to the bowl. 

Step 7: Mix it all together until well combined. It will be wet. Set aside until ready to use. 

Step 1: In a large bowl add the water and then gather all of the ingredients for the broth. 

Step 2: Peel, finely chop, and measure the garlic then add to the bowl of water.

Step 3: Add the miso broth, Better Than Bouillon Roasted Chicken Base, sake, mirin, and ½ tsp ginger powder. Whisk until combined, and set aside.

Step 1: Gather all of the ingredients for the stew.

Step 2: Dice the tofu, measure and set aside.

Step 3: Remove the leaves from the Napa cabbage, dice, measure, and set aside.

Step 4: Cut the carrots into small sticks, measure, and set aside.

Step 5: Cut two of the green onions into 1″ pieces.

Step 6: Cut two of the green onions into 2″ pieces.

Step 7: Remove the stems from the mushrooms.

(optional) Step 8: Add a decorative cut to the mushroom cap (known as shiitake hanagiri). Mine are rough but they got better toward the end.

Step 9: Cut the cod filet into small chunks, set aside. Pat dry shrimp and set aside. Dice bacon, measure, and set aside. 

Step 10: Pat dry chicken thighs, season with sea salt and pepper to taste, and set aside. Preheat the oven to 325°F.

Step 11: Preheat 6Qt Enameled Cast Iron Dutch Oven over medium heat for 4 mins. Add bacon and cook until crispy, about 3 mins, stirring occasionally. Use a slotted spoon to remove the bacon to a paper towel lined plate, leaving the bacon grease in the 6Qt Enameled Cast Iron Dutch Oven.

Step 12: Cook the seasoned ground turkey until mostly cooked through, about 4-5 mins, stirring occasionally. Set aside.

Step 13: Sear the chicken thighs for 5 mins on the first side, flip, and then cook an additional 2 mins. Set aside.

Step 14: Grab 250mL of broth and slowly add it to the 6Qt Enameled Cast Iron Dutch Oven, using a wooden spoon to release the fond (stir forcefully), about 3 mins. 

Step 15: Once all the liquid is added give it a good whisk. Add the remaining broth, whisk, and take off heat. 

Step 16: Add seasoned ground turkey, bacon, carrots, tofu, scallions, cod, shrimp, and Napa cabbage to the 6Qt Enameled Cast Iron Dutch Oven.

Discard the skin from the chicken thighs, dice the meat off the bone and add it to the 6Qt Enameled Cast Iron Dutch Oven.

Step 17: Add the mushrooms to the 6Qt Enameled Cast Iron Dutch Oven and push them down to cover with broth.

Cover the 6Qt Enameled Cast Iron Dutch Oven and add to the preheated oven. Increase the temperature to 375°F and cook for 30 mins.

Step 18: Remove from oven, stir, then cover and cook additional 30 mins.

Step 19: Remove from oven, leave covered, and let rest 15 mins.

Season with sea salt and ground pepper, to taste.