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Ground Turkey Teriyaki Bowl

Ground Turkey Teriyaki Bowl reads umami 5.6, salinity 5.1 and nutty 4.5 on Palate's 0–10 flavor X-ray — a Japanese main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.4 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 5.6 · Salinity 5.1 · Nutty 4.5 · Richness 4.2 · Allium 3.9 · Sweetness 3.7 · Sourness 3.2 · Funk & Ferment 2.9 · Warm Spice 2.2 · Herbaceous 2.1 · Floral 1.6 · Earthy 1.0 · Bitterness 0.7

What's in it (15)

• steamed jasmine rice — 177 g
• water — 414 g
• soybean soy sauce — 44 g
• mirin — 30 g
• light-brown sugar — 25 g
• rice wine vinegar — 11 g
• cornstarch — 5 g
• vegetable oil — 14 g
• turkey meat — 454 g
• ginger — 15 g
• garlic — 9 g
• scallions — 400 g
• dark sesame oil — 5 g
• salt — 5 g
• ground toasted sesame seeds — 15 g

Time & effort: about 29 min (24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 75.6 kcal, 7 g protein, 2.3 g fat, 7.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Rinse the rice under cold water until the water runs clear, then combine with the water in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender, 15 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.
2. Meanwhile, whisk the soy sauce, mirin, brown sugar, rice vinegar, and cornstarch in a small bowl until the sugar and cornstarch dissolve; set the sauce aside.
3. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the turkey and cook, breaking it into small pieces with a spatula, until no pink remains and it's lightly browned, 5 to 6 minutes.
4. Push the turkey to one side of the skillet, add the ginger, garlic, and scallion whites to the cleared space, and cook, stirring, until fragrant, 30 to 45 seconds, then stir everything together.
5. Whisk the sauce again to recombine the cornstarch, pour it over the turkey, and simmer, stirring, until it thickens into a glossy glaze that coats the meat, 1 to 2 minutes.
6. Remove the skillet from the heat and stir in the sesame oil; season with the salt.
7. Divide the rice among bowls, top with the teriyaki turkey, and sprinkle with the sesame seeds and reserved scallion greens.

Dishes with a similar flavor shape

• Teriyaki Tofu and Vegetable Rice Bowls — Japanese
• Crispy Sesame Tofu — Chinese-American
• Hoisin-Glazed Pork Meatballs with Rice — Chinese-American
• Egg Roll Bowl with Ground Turkey — Chinese-American
• Chicken Teriyaki Meal Prep Bowls — Japanese

Keep reading: what umami, salinity, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.