Name: Umami Pork Carrot Teriyaki Roast
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Japanese
Ingredients: 1.5 pounds pork loin, cut into 1-inch cubes; 4 large carrots, julienned; 1 large head broccoli, cut into florets; 1/2 cup teriyaki sauce; 1/2 cup Bachan's original BBQ sauce; 1/4 cup reduced sodium soy sauce; 1/2 cup homemade chicken bone broth; 3 cups cooked jasmine rice, cooled and portioned for freezing; 1 tablespoon sesame oil (optional, for finishing if available)

Description

Pork loin cubes with broccoli and carrots shine in a glaze of teriyaki sauce, Bachan's BBQ, and reduced sodium soy sauce, using bone broth for extra depth in this baked Japanese comfort meal. Precooked rice finishes the one-pan assembly straight from the freezer for easy meal prep. It delivers authentic flavors after 45-60 minutes of oven time and freezes and reheats exceptionally well.

Cultural Background

Teriyaki originated in Japan during the 17th century as a grilling technique involving a sweet soy-based glaze, evolving from traditional fish and meat preparations in Edo-period cuisine. The combination of soy sauce, sweetness, and umami reflects core elements of washoku, Japan's balanced food culture emphasizing seasonal vegetables and savory broths. Bachan's style draws from Japanese BBQ influences, blending teriyaki with smoky notes, while bone broth adds a modern depth inspired by dashi traditions for comforting, home-style meals.

Recipe Info

PREP TIME: 25 minutes
COOK TIME: 50 minutes
TOTAL TIME: 1 hour 15 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1.5 pounds pork loin, cut into 1-inch cubes
4 large carrots, julienned
1 large head broccoli, cut into florets
1/2 cup teriyaki sauce
1/2 cup Bachan's original BBQ sauce
1/4 cup reduced sodium soy sauce
1/2 cup homemade chicken bone broth
3 cups cooked jasmine rice, cooled and portioned for freezing
1 tablespoon sesame oil (optional, for finishing if available)

Instructions

In a large bowl, whisk together the teriyaki sauce, Bachan's original BBQ sauce, reduced sodium soy sauce, and chicken bone broth until fully combined to create a balanced sweet-savory umami glaze.
Add the pork loin cubes, julienned carrots, and broccoli florets to the bowl and toss thoroughly to coat all ingredients evenly with the sauce.
Divide the coated mixture into 4 equal portions suitable for individual or family-sized freezer containers or heavy-duty freezer bags, removing as much air as possible before sealing.
Separately portion the cooked jasmine rice into 4 freezer-safe bags or containers.
Label all containers with the date and contents, then freeze flat for easy storage; the raw pork and vegetables will cook safely from frozen.
To cook from frozen, preheat oven to 425 degrees Fahrenheit. Place one portion of the frozen pork-vegetable mixture into a lightly oiled baking dish or foil pan, spreading it into an even layer.
Add the corresponding portion of frozen rice around the edges or on top of the mixture for one-pan convenience.
Cover the pan loosely with foil and bake for 45 minutes, then uncover and bake an additional 5-15 minutes until the pork reaches an internal temperature of 145 degrees Fahrenheit, the vegetables are tender, and the rice is heated through with some caramelized edges.
Let rest for 5 minutes before serving directly from the pan.

Tips

- Portion into meal-sized containers before freezing to allow for easy single or family servings without thawing the entire batch.
- Avoid overcrowding the baking pan during cooking to ensure even heat circulation and proper browning from frozen.
- For a milder flavor, substitute additional bone broth for part of the Bachan's sauce if desired.

Nutrition

Calories: 520
Protein: 42g
Carbs: 48g
Fat: 18g