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  1. For the teriyaki sauce:

    • Bring the water to the boil, then whisk in the KNORR Gluten Free Gravy Granules for Meat and Knorr Blue Dragon Teriyaki Marinade then simmer for 2 minutes.
  2. For the meatballs:

    • Place the turkey mince, cornflour, KNORR Professional Ginger Puree and spring onions (finely sliced) in a bowl and mix together.
    • Then shape into 30 individual balls and chill for 2 hours.
    • Gently poach the balls in KNORR Professional Chicken Jelly Bouillon.
    • Once cooked remove from the poaching liquor and place into a pan along with 100ml Teriyaki sauce and glazed the meatballs.
  3. For the Donburi bowl:

    • Julienne the radish.
    • Cut the baby aubergines into quarters then pan fry in oil and finish with Knorr Blue Dragon Teriyaki Marinade.
    • Blanch the kale and set aside.
    • Cook the jasmine rice.
  4. To serve:

    • Place the rice in the base of the bowl.
    • Arrange the aubergine, radish, edamame beans and meatballs.
    • Add a little of the Top with some sesame.