5 pounds meatballs, precooked, frozen, low sodium (5 meatballs per 2 ounce equivalent meat/meat alternate)
1 cup Kikkoman® Preservative-Free Poke Sauce
1½ gallons (2 cups) brown rice, cooked
2 pounds (6 cups) cucumber, fresh, thinly sliced
1 pound 12 ounces (6¾ cups) carrots, fresh, grated or matchsticks
4 ounces (2 cups) green onions, fresh, thinly sliced
3 tablespoons sesame seeds
SERVING SIZE 1 portion
1 SERVING PROVIDES 2 ounce equivalent grains, 2 ounce equivalent meat/meat alternate, ¼ cup equivalent other vegetable, ¼ cup equivalent red/orange vegetable
Amount per serving
Preheat oven to 375°F.
Spray a full-size, 2-inch steam-table pan with pan release spray. Place the meatballs in the prepared pan and distribute into a single layer. Cover and bake the meatballs in the preheated oven for about 30 minutes, or until the meat begins to brown slightly.
CCP: Cook to a minimum internal temperature of 135°F.
Remove from the oven.
Pour the Kikkoman® Preservative-Free Poke Sauce over the baked meatballs and stir to coat each meatball evenly.
CCP: Hold hot at 135°F or higher.
To serve, place 1 cup of cooked brown rice into a 12- to 16-ounce portion container. Top with 5 poke sauce meatballs. Place ¼ cup each of sliced cucumber and grated carrots next to the meatballs. Sprinkle with thinly sliced green onions and sesame seeds. Serve immediately.
SERVING SIZE 1 portion
1 SERVING PROVIDES 2 ounce equivalent grains, 2 ounce equivalent meat/meat alternate, ¼ cup equivalent other vegetable, ¼ cup equivalent red/orange vegetable
Amount per serving
SIGN UP FOR OUR ENEWSLETTER TO GET MENU INSPIRATION FROMLEADING CHEFS, NEWS ON THE LATEST FOODSERVICE TRENDS, AND PRO TIPS – DELIVERED TO YOUR INBOX.
SIGN ME UP
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
