Is there anything more annoying than sitting down to finally cross off several nagging to-do list items only to realize that, well actually, you cannot accomplish anything because someone’s* passport has yet to freaking arrive. I may have lost you in that last part but hot damn… ya girl is beat. Still, it is very frustrating and what’s more is that the day was going so well. I knocked out meal prep for my boyfriend and I (this here teriyaki turkey and kimchi jjigae, respectively).
Generally I like to knock out my to-do lists in the morning when I am at my most productive. I even drank a rockstar (my favorite energy drink, make it sugar free pretty please) in anticipation of accomplishing ninety-six things today. Slight exageration? Maybe. Anywho. Now I get the benefit of having all this caffeine (I had a big mug of black coffee before the rockstar -_-) without anything that is going to use it up. Sigh.
I have meal prepped for years and yes, it is useful, but also who really wants to eat the same thing for 5 consecutive days? Uhh, not me! My perfect meal prep is something that makes 3 portions. That way I can get takeout… I mean, I never actually get takeout but theoretically I could. More realistically it allows me the flexibility of having a day of leftovers or even just skipping lunch one day. It also makes the whole cooking process a lot easier. Meal preps also need to be simple i.e. the less components the better. This recipe has the advantage of 3 main components: ground turkey, teriyaki sauce, and some simple steamed jasmine rice. Sure I also added some quickly boiled frozen vegetables but they hardly count. I half-washed the rice pot (radical honesty here guys lol) and cooked them ’til tender so it wasn’t even like I had to dirty a whole new pot!
This teriyaki sauce is the star and while part of me wishes I could take credit, I cannot. The recipe comes from Namiko of Just One Cookbook. If until now you, like me, had only ever had the displeasure of trying teriyaki sauces that were equal parts sugar and soy sauce masquerading as teriyaki sauce then I am sorry but also you are in for a real treat because her recipe calls for 4 fairly simple ingredients and makes a perfect sauce! I make it according to her recipe pretty often; you can also try adding garlic, ginger, pineapple, or red pepper flakes for more flavor. Namiko doesn’t recommend altering the recipe since most Japanese cuisine is about simplicity, but I say do what makes ya happy <3 I use regular Kikkoman soy sauce and sub out the sake for Chinese cooking wine, which I regularly stock in my fridge.
Now, a word about the portion sizes here. Realistically this makes enough for several portions, but I make this for my Honeybunny and he eats a lot of meat. He also needs big meals because he is on his feet all day, is very active, and frequently works 10+hour days. But for us normal folk you can either halve this recipe for a more normal meal prep/dinner situation or just make it as is and increase the servings to 6. If you do the latter, then I recommend making more rice. Jasmine rice = life, just in case you were confused.
*The Someone here would be my boyfriend who has been having a devil of a time trying to get his passport before our upcoming summer trip. He finally secured a passport appointment on his birthday of all days so at least the application is finally being processed. In the meantime, I am going slowly insane because I cannot pre-book any of our flights or hotels the way I normally do. Sob.
Teriyaki Turkey (Meal Prep)
Ingredients
Teriyaki Sauce
- 1/2 cup sake I use Chinese cooking wine
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/4 cup sugar
- optional add ins: garlic, ginger, red pepper flakes
Everything else
- 1 cup jasmine rice
- 2 cups vegetable blend, frozen
- 1.5 pounds ground turkey
- optional: cornstarch slurry to thicken sauce 1 tbs cornstarch mixed with 2 tbs water
For garnish
- sesame seeds
- green onion
Instructions
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Make the sauce. In a jar or bowl, add the teriyaki sauce ingredients and whisk with a fork. Set aside.
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In a medium pot with a lid, bring 1 cup of jasmine rice and 2 cups of water to a boil. Reduce heat to low and simmer for 15 minutes. Turn off heat and leave it on burner for another 15 minutes. Remove rice and divide evenly between 3 meal prep containers. Wash out the same pot quickly (Or use another pot) and boil the frozen vegetables until tender, 5-10 minutes. Add the cooked vegetables to the containers.
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While the rice is cooking, heat up a large skillet(Note 1), add the ground turkey and break up into small chunks. Cook for 10 minutes until meat is about halfway cooked then add the teriyaki sauce. Cook for another 10 minutes. The turkey will be done and very saucy, if you want it thicker then bring the heat up and add the cornstarch slurry, cook for another minute or two.
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Divide teriyaki turkey into each container. Sprinkle with sesame seeds and green onion for garnish. Let them cool for 15-20 minutes before putting the lids on and placing the fridge. Eat them within a week! Enjoy 🙂
Recipe Notes
Note 1: I use a nonstick skillet so I don’t add oil because most ground turkey is fatty enough that it doesn’t need it. If you are using cast iron or stainless steel then I’d heat it first, add 1 tbs of oil and cook the turkey according to the recipe.