For the teriyaki sauce:

For the meatballs:

For the Donburi bowl:

  • Radish 25.0 g
  • Jasmine rice 250.0 g

To serve:

  • Sesame seeds 20.0 g
  • edamame 200.0 g

One of many variations of Japanese 'Rice Bowl' dishes. That has been part of Japanese food culture for over 400 years.



  1. 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.
  2. 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.
  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 , kale and meatballs.
    • Top with Teriyaki Gravy and sesame.