Recipe credit: Yellow Bliss Road
Prep time = 20 minutes (Note = I always add 5 min because I chop veggies slower than an 8-year-old…)
Cook time = 20 minutes
Servings = 2 (because let’s be real, if you’re cooking something that smells this good you’re going to eat all “6 servings” yourself)
Ready to indulge in one of your favorite Japanese restaurant dishes at your own kitchen table? Look no further than this recipe for Homemade Teriyaki Turkey Bowls! We’ve always liked to cook, but by month 2 of our COVID-19 quarantine, Christian and I realized we needed much more variety in our weekly dinner line-up.
We had always made things like tacos, pizzas, pasta, chicken--anything we could whip up quickly after the gym or before heading to a Milwaukee Bucks game. But aside from the occasional simple stir-fry, we never dabbled with cooking our own Asian cuisine (which is ironic, because Chinese take-out is a big deal for us). And we definitely never thought to try making our own sauces. Both seemed more difficult and time-consuming than necessary.
Until I stumbled upon this gem! This recipe calls for ground turkey--one of our staple sources of protein since it’s easy to cook, lower in fat, and I tend to avoid red meat--a few easy-to-chop veggies (also important for me, I’m ridiculously slow with a paring knife!) and a homemade teriyaki sauce. With its perfect balance of sweet and tangy and thick-but-pourable consistency, I always assumed teriyaki sauce would be difficult to make. Not the case!
With a stove, a bit of soy sauce, corn starch (not much, don’t worry), and a few common pantry items like sugar and garlic, you’ve got your very own full-bodied teriyaki sauce! And the best thing about making your own sauce? You can make it to your liking, both in taste and nutrition--for example, I reduce the amount of granular sugar and brown sugar in this recipe to 1 tbsp each. It makes for a slightly more garlicky sauce, but it’s beyond delicious and a bit healthier too!
We put the teriyaki turkey mixture over rice and it makes the perfect dinner for two. Or, double it up, make a bit more rice and serve it to the whole fam!
FUN FACT = Although modern-day Western societies use the word “teriyaki” to describe a flavor of marinade or dipping sauce, teriyaki is actually a word of Japanese origin meaning “glossy broil”--a traditional Japanese cooking technique of grilling meats (usually beef, chicken, or fish) in a flavorful mixture of soy sauce and mirin (a type of rice wine, like sake).
For the Turkey Mixture - vegetable oil, ½ cup diced onion, 2 tbsp minced garlic, 1 lb ground turkey (we use ground turkey sausage), 1 cup broccoli (chopped), 1 cup carrots (grated), 2 green onions (diced), 1.5 c dry rice (makes about 3 cups cooked)
For the Sauce - ½ cup low-sodium soy sauce, ¼ cup water, 2 tbsp red wine vinegar, 2 tbsp brown sugar (I stick with 1), 2 tbsp granulated sugar (again, I stick with 1), 2 tsp minced garlic, 1 tsp ground ginger, 1.5 tbsp cornstarch, 2 tbsp warm water
For full instructions, see the recipe here.
SEMI-PRO TIPS (since let’s be real, I’m definitely not a “pro”):
If you’re the I-like-to-fight-my-food type, pour some sriracha on your final product! (I’m not as spicy as Christian apparently, so this is HIS suggestion, not mine…)
Rice cookers are worth EVERY penny--it turns out like that amazing sticky rice you get in big Chinese take-out containers! Shoutout to my sister--she bought Christian a rice cooker last Christmas and it has been life-changing (can you tell 2020 has been an uneventful year?) You can find some reasonably sized and reasonably priced rice cookers on Amazon too!
Give this recipe a try and let me know what you think!