Poultry

Asian Teriyaki Bowl

Ingredients

• Turkey breast fillet (cooked) — 140 g
• Red rice (cooked) — 99 g
• Broccoli (blanched or steamed) — 120 g
• Fresh carrot — 40 g
• Teriyaki sauce — 15 g (1 tbsp)
• Sesame oil — 3 g (scant 1 tsp)
• Sesame seeds — 3 g (a pinch)
• Green onion — 5 g

Instructions

1. 1Base. Place the warm cooked red rice (99 g) into one section of a deep bowl.
2. 2Teriyaki turkey. Dice the turkey fillet. Pan-fry it in a non-stick skillet (without oil) until almost cooked through. At the very end add the teriyaki sauce (15 g), toss quickly to coat the turkey in a glossy glaze, and remove from heat. Place the turkey next to the rice.
3. 3Vegetables. Steam or blanch the broccoli (120 g) for 2–3 minutes so it stays vibrant green and slightly crisp. Julienne or grate the fresh carrot (40 g). Arrange both vegetables in the remaining sections of the bowl.
4. 4Dressing and garnish. Drizzle the broccoli and carrot with sesame oil (3 g). Top the entire bowl with sesame seeds (3 g) and finely chopped green onion (5 g).