Tokyo

Teriyaki chicken meatball bowl

Name: Teriyaki chicken meatball bowl
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400 g chicken mince chicken mince (ground chicken); 2 very finely chopped spring onion (green onion, scallion); 1 tsp grated ginger; 1 tbsp for the meatballs 2 tsp for the glaze cornflour (cornstarch); 3 tbsp low sodium if you like soy sauce; 1 1/2 tbsp honey; 2 tsp rice vinegar; 1 tbsp cooking oil (vegetable oil); 1 1/2 cups Japanese rice short grain rice (sushi rice); 1 small head in florets broccoli; 1 carrot in thin coins carrot; Sesame seeds, to sprinkle

Sticky, shiny, sweet and savoury. Chopsticks optional, rice compulsory.

40 minTime

25 gProtein each

mildSpice

Tsukune for small hands2 chapters · 1 min read

Make it your way

Grandma's wayChicken tsukune style meatballs in a teriyaki glaze over rice.

The original

523kcalsame

25 gproteinsame

3 gfibresame

40minutessame

Teriyaki meatball donburi, home style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken mince (ground chicken)400 g chicken mince

Spring onion (green onion, scallion)2, very finely chopped

Ginger1 tsp grated

Cornflour (cornstarch)1 tbsp for the meatballs, 2 tsp for the glaze

Soy sauce3 tbsp, low sodium if you like

Honey1½ tbsp

Rice vinegar2 tsp

Cooking oil (vegetable oil)1 tbsp

Short grain rice (sushi rice)1½ cups Japanese rice

Broccoli1 small head, in florets

Carrot1 carrot, in thin coins

Sesame seedsto sprinkle

Method

5 steps

1Rinse the rice until the water runs clear and cook it.
2Mix the mince with the spring onion, ginger, 1 tbsp cornflour and 1 tsp of the soy. Roll into 16 balls with wet hands.
3Fry the meatballs in the oil, turning, until browned and cooked through.
4Whisk the remaining soy, honey, vinegar, remaining cornflour and 3 tbsp water. Pour over and bubble, rolling the balls.
5Steam the broccoli and carrot, then build bowls of rice, veg and meatballs and sprinkle with sesame.

Serve it like this

Pack rice in a bowl, line up the meatballs on one side and the broccoli and carrot on the other. Spoon over extra glaze.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tokyo

Teriyaki chicken meatball bowl

Sticky, shiny, sweet and savoury. Chopsticks optional, rice compulsory.

40 minTime

25 gProtein each

mildSpice

Tsukune for small hands2 chapters · 1 min read

Make it your way

Grandma's wayChicken tsukune style meatballs in a teriyaki glaze over rice.

The original

523kcalsame

25 gproteinsame

3 gfibresame

40minutessame

Teriyaki meatball donburi, home style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken mince (ground chicken)400 g chicken mince

Spring onion (green onion, scallion)2, very finely chopped

Ginger1 tsp grated

Cornflour (cornstarch)1 tbsp for the meatballs, 2 tsp for the glaze

Soy sauce3 tbsp, low sodium if you like

Honey1½ tbsp

Rice vinegar2 tsp

Cooking oil (vegetable oil)1 tbsp

Short grain rice (sushi rice)1½ cups Japanese rice

Broccoli1 small head, in florets

Carrot1 carrot, in thin coins

Sesame seedsto sprinkle

Method

5 steps

1Rinse the rice until the water runs clear and cook it.
2Mix the mince with the spring onion, ginger, 1 tbsp cornflour and 1 tsp of the soy. Roll into 16 balls with wet hands.
3Fry the meatballs in the oil, turning, until browned and cooked through.
4Whisk the remaining soy, honey, vinegar, remaining cornflour and 3 tbsp water. Pour over and bubble, rolling the balls.
5Steam the broccoli and carrot, then build bowls of rice, veg and meatballs and sprinkle with sesame.

Serve it like this

Pack rice in a bowl, line up the meatballs on one side and the broccoli and carrot on the other. Spoon over extra glaze.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Teriyaki chicken meatball bowl

Make it your way

Ingredients

Method

Teriyaki chicken meatball bowl

Make it your way

Ingredients

Method

Make it a meal