Donburi - Sticky Teriyaki Meatballs
One of many variations of Japanese 'Rice Bowl' dishes. That has been part of Japanese food culture for over 400 years.
Poultry
Main courses
Ingredients
Donburi - Sticky Teriyaki Meatballs
−
+
£5.34
For the teriyaki sauce:
Water
/ml
900.0 ml
0%
Knorr® Professional Gluten Free Gravy Granules for Meat Dishes 25L
/g
80.0 g
0%
Knorr Professional Blue Dragon Teriyaki Marinade 1.1L
/ml
150.0 ml
0%
Soya and its derivatives
Cereals containing gluten
For the meatballs:
Turkey, minced
/g
500.0 g
0%
Cornflour
/g
25.0 g
0%
Spring onions
/g
50.0 g
0%
For the Donburi bowl:
Radish
/g
25.0 g
0%
Jasmine rice
/g
250.0 g
0%
To serve:
Sesame seeds
/g
20.0 g
0%
edamame
/g
200.0 g
0%
/
For the teriyaki sauce:
-
Water 900.0 ml
For the meatballs:
-
Turkey, minced 500.0 g
-
Cornflour 25.0 g
-
Spring onions 50.0 g
For the Donburi bowl:
-
Radish 25.0 g
-
Jasmine rice 250.0 g
To serve:
-
Sesame seeds 20.0 g
-
edamame 200.0 g
Preparation
-
For the teriyaki sauce:
- Bring the water to boil, then whisk in KNORR Gluten Free Gravy Granules for Meat and Knorr Blue Dragon Teriyaki Marinade. Simmer for 2 minutes.
-
For the meatballs:
- Mix togetherthe turkey mince, cornflour, KNORR Professional Ginger Puree and finely sliced spring onions.
- 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 glaze the meatballs.
-
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.
-
To serve:
- Place the rice in the base of the bowl.
- Arrange the aubergine, radish, edamame beans , kale and meatballs.
- Top with Teriyaki Gravy and sesame.
