Sliced Turkey Rice Bowl with Bulgogi Sauce
Sliced Turkey Rice Bowl with Bulgogi Sauce
Directions
- In a shallow bowl, start by plating a base with the rice spread evenly across the bottom.
- Place each ingredient individually in a small pile around the top of the rice.
- Lay the turkey breast on top and drizzle with bulgogi sauce.
- Finish by sprinkling the sesame seeds to garnish and serve.
Ingredients
- 1 cup short grain rice, cooked
- 3 to 4 slices Butterball® Roast & Serve Skin-On Turkey Breast
- 1/4 cup cucumber, marinated (see recipe below)
- 1/4 cup Carrots, shredded
- 1/4 cup snap peas, blanched
- 1/4 cup pickled radish
- 2 tbsp. bulgogi sauce, (see recipe below)
- 1 egg(s), sunny side up
- 1 tsp. sesame seeds, mixed, toasted
Marinated Cucumbers
Directions
- Place ingredients in a container with a lid, shake vigorously.
- Refrigerate and allow to marinate for an hour or no more than 24 hours for best flavor and texture.
Ingredients
- 1 cup cucumber, sliced
- 1/3 tsp. Gochugaru
- 1/2 tsp. sugar
- 1/2 tsp. oil, sesame, toasted
- 1 tsp. rice vinegar
- 1 tsp. Lite Tamari soy sauce
Bulgogi Sauce
Directions
- Prepare the Asian pear by cutting the pear away from the core and rough chop into large chunks.
- In a blender, add pear, green onion, tamari, water, vinegar, sugar, cornstarch, and sesame oil.
- Blend on high until smooth.
- Pour the mixture into a sauce pot through a fine mesh strainer and discard solids.
- Over medium high heat, bring the mixture to a boil until thickened.
- Add in the toasted sesame seeds and mix well. Transfer into a container to cool.
Ingredients
- 1 pear(s), Asian
- 2 green onions, roughly chopped
- 1/4 cup Lite Tamari soy sauce
- 1/4 cup water
- 4 tbsp. rice vinegar
- 2 tbsp. sugar
- 1/2 tbsp. cornstarch
- 1/2 tsp. oil, sesame
- 2 tsp. Toasted sesame seeds
