Amazingly cheese-like, this sauce. For individuals with soy sensitivities, it tastes quite meaty and doesn’t contain any soy. Smooth and tasty, this sauce is great as a dip or sauce for macaroni and “cheese.”
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 teaspoon corn oil, or to taste
- 1 teaspoon sesame oil, or to taste
- 2 carrots, finely chopped
- 1 green bell pepper, finely chopped
- 1 small onion, finely chopped
- ¼ cup soy sauce
- 1 tablespoon sake (rice wine)
- 1 tablespoon mirin (Japanese sweet wine)
- 2 teaspoons white sugar
- 1 teaspoon fish soup stock (such as HonDashi®)
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 pound ground turkey
- 1 pound ground pork
- 2 eggs, beaten
- 1 ½ cups panko bread crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat corn oil and sesame oil in a large skillet. Add carrots, green bell pepper, and onion; cook and stir until softened, about 5 minutes. Stir in soy sauce, sake, mirin, sugar, and fish soup stock. Mix in garlic and ginger. Let cool, 5 to 10 minutes.
- Mix turkey, pork, and eggs together in a large bowl until blended. Stir in cooled carrot mixture and bread crumbs until well combined. Press evenly into a loaf pan.
- Bake in the preheated oven until browned, about 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C); continue baking until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 30 minutes more.
- Let stand before serving, about 5 minutes.
- Substitute cream sherry for the mirin if desired.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 5 g |
| Sodium | 642 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
We made this last night and it was pretty good. It was a little more on the bland side than expected though. I would recommend doubling, or even tripling, the garlic, ginger, and sesame oil. I would add rice vinegar as well.
Absolutely delicious and moist! I cut the panko to 1c since I used very lean pork (I ground myself) and very lean ground turkey. Substituted chicken better than bouillon for the fish stock and omitted the sugar. Baked at 350 until done. Made a spicy glaze with hoisin, sambal, and soy sauce. Turned out fabulous.
made this as per recipe. while tasty and moist, I think next time will make as meatballs with a teriyaki sauce.
This was delicious. I didn’t have fish stock so I added a tiny bit of fish sauce and a little bit of rice wine vinegar for sake. Didn’t need any extra sauce but sure would be good with it too. I ate it cold. and hot.. wonderful both ways