Ingredients:

  • 1/2 cup (120 ml) Soy Sauce (low sodium preferred)
  • 1/4 cup (60 ml) Mirin (Japanese sweet rice wine)
  • 2 Tbsp (30 ml) Sake (dry, cooking variety, optional)
  • 2 Tbsp Honey or Brown Sugar
  • 1 Tbsp Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1/4 cup (60 ml) Cold Water
  • 1 Tbsp (8 g) Corn Starch (Cornflour)
  • 5 lbs (680 g) Ground Turkey (93% lean)
  • 1 Tbsp Neutral Oil (e.g., canola, rapeseed)
  • 4 cups Cooked Rice (Jasmine or Brown)
  • 2 cups Broccoli florets
  • 1/2 cup Shredded Carrots
  • 4 Spring Onions (Scallions), sliced, for garnish
  • 1 Tbsp Toasted Sesame Seeds, for garnish

Instructions:

  1. Start the Base: Begin cooking the rice according to your preferred method (rice cooker or saucepan).
  2. Mix the Sauce: In a small bowl, whisk together the soy sauce, mirin, sake (if using), honey/sugar, grated ginger, and minced garlic. Set aside.
  3. Prepare Slurry: In a separate tiny bowl, whisk the corn starch into the cold water until completely dissolved. This prevents lumps.
  4. Brown the Meat: Heat the oil in a large skillet over medium-high heat. Add the ground turkey, breaking it up with a wooden spoon.
  5. Sauté Until Done: Cook the turkey until it is completely browned and no pink remains (approx. 6–8 minutes). Drain off any excess fat/liquid from the pan.
  6. Introduce the Sauce: Give the main sauce mixture a quick stir, then pour it over the cooked turkey. Bring the mixture to a gentle simmer.
  7. Thicken the Teriyaki: Once the sauce is simmering lightly, reduce the heat to medium-low. Whisk the corn starch slurry again, then pour it slowly into the pan, stirring constantly.
  8. Simmer to Stickiness: The sauce should thicken immediately, becoming glossy and sticky. Let it simmer gently for 1–2 minutes. Remove from the heat.
  9. Cook Vegetables: While the turkey simmers, quickly steam the broccoli florets until tender-crisp (3–5 minutes).
  10. Build the Bowls: Divide the hot cooked rice evenly among four serving bowls.
  11. Layer the Components: Spoon the sticky teriyaki ground turkey next to the rice. Add a portion of steamed broccoli and shredded carrots.
  12. Garnish and Serve: Sprinkle generously with sliced spring onions and toasted sesame seeds. Serve immediately.