Jackfruit teriyaki
Hospital
University Hospital, UW Health
Prep time
30 minutes
Cook time
15 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
Teriyaki sauce
Yield: 3 1/2 cups
1 1/4 cups low sodium soy sauce
2 1/2 cups water
1/3 cup cornstarch
3 tablespoons rice vinegar
2 teaspoons garlic, minced
1/4 cup ginger, grated
Hot/cooked ingredients
4 pounds jackfruit, young preferred, either fresh or canned in water, cut into bite-sized pieces
10 cups brown rice, cooked
5 cups broccoli, cut into bite-sized pieces, steamed
3 tablespoons organic olive oil
10 cups thinly sliced carrot, cabbage, and kale
Raw/cold ingredients
10 cups cucumber, diced
10 cups fresh pineapple, diced
1/2 cup toasted black and white sesame seeds
Yield: 3 1/2 cups
1 1/4 cups low sodium soy sauce
2 1/2 cups water
1/3 cup cornstarch
3 tablespoons rice vinegar
2 teaspoons garlic, minced
1/4 cup ginger, grated
Hot/cooked ingredients
4 pounds jackfruit, young preferred, either fresh or canned in water, cut into bite-sized pieces
10 cups brown rice, cooked
5 cups broccoli, cut into bite-sized pieces, steamed
3 tablespoons organic olive oil
10 cups thinly sliced carrot, cabbage, and kale
Raw/cold ingredients
10 cups cucumber, diced
10 cups fresh pineapple, diced
1/2 cup toasted black and white sesame seeds
preparation
Instructions
1. In a small pot, whisk together the soy sauce, water, and cornstarch until smooth. Add the vinegar, garlic, and ginger. Heat over medium-high until it starts to bubble. Bring to a full boil, then reduce heat to medium. Whisk until the sauce thickens. Remove from heat and set aside.
2. Prepare rice according to package instructions. Keep warm.
3. Preheat the oven to 350 F. Pour sesame seeds into a dry pie tin. Toast in the heated oven for 7 to 8 minutes until golden and fragrant. Remove from the oven and set aside.
4. Heat a large sauté pan over medium-high heat. Add teriyaki sauce and jackfruit to the pan. Stir until the jackfruit is coated with sauce and heated through, about 10 to 12 minutes.
5. Steam broccoli until crisp-tender, about 5 minutes.
6. Heat a large sauté pan over medium-high heat. Pour in oil then sauté the carrot, cabbage, and kale mix for 5 minutes. The vegetables should be crisp.
6. Gather bowls. Starting at the bottom of each bowl (6 o’clock if you’re looking at a clock), place equal parts of the jackfruit teriyaki. Moving to the left, add equal parts of the rice, then broccoli, then the sautéed vegetables. Top each bowl with equal parts of cucumber and pineapple. Garnish all with a sprinkle of sesame seeds.
