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.

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.