Teriyaki Turkey Donburi with Kabocha Squash
A Japanese donburi bowl with juicy turkey strips in a sweet and savory teriyaki glaze, plus caramelized kabocha squash and spring onions over rice. An autumnal idea for Thanksgiving that doesn't require much effort.
By yumbelo · 2 servings · 40 minutes
Ingredients
- 200 g Japanese short-grain rice, raw
- 350 g Turkey breast fillet
- 300 g Kabocha squash
- 4 tbsp Soy sauce
- 3 tbsp Mirin
- 1 tbsp Sugar
- 1 tsp Ginger, fresh, grated
- 1 pc Garlic clove
- 2 pc Spring onions
- 1 tbsp Cooking oil
- 100 ml Water
Method
- Wash the rice thoroughly in a sieve until the water runs clear, then bring it to a boil in a pot with twice the amount of water. Cover and cook over low heat for about 15 minutes, then let it rest for 10 minutes.
- Remove the seeds from the kabocha squash and cut it into roughly 2 cm pieces; the skin can stay on.
- Cut the turkey breast fillet into 1 cm wide strips. In a bowl, stir together the soy sauce, mirin, sugar, grated ginger, finely chopped garlic clove and 100 ml water.
- Heat the cooking oil in a large pan and sear the turkey strips over medium to high heat until golden brown all over, about 4 minutes.
- Add the squash to the pan, sear briefly, then pour the teriyaki sauce over it. Simmer everything covered over medium heat for about 10 minutes, until the squash is soft and the sauce has reduced to a syrupy consistency.
- Cut the spring onions into fine rings.
- Divide the rice between two bowls, top with the turkey and squash mixture with its glaze, and sprinkle with the spring onions.