Domburi is a great way to use the remnants of any roasted bird as the carcass simmers in the broth. I made a very unique and flavorful version with leftover stout brined turkey from our Thanksgiving feast. It made for great Thanksgiving leftovers because the taste varied significantly from traditional Thanksgiving fare. The stout brine offered a rich addition of flavor to the typical domburi. I made 2 batches of bone broth from the turkey, and made the domburi after simmering the first batch for about 12 hours , picking off enough tender meat from the bones for a satisfying meal. Even as it is not traditional, I like to add carrots to my domburi to get a well rounded one pot meal.

Ingredients
2 Tbs coconut oil
2 medium onions, thinly sliced
2" piece of fresh ginger, grated
2 large carrots, cut into 2" long thin strips
about 6 1/2 oz chicken meat - cut into thin strips if fresh, or cut into chunks if using leftover roasted bird
1/2 cup rich bone broth
4 Tbs naturally brewed soy sauce
4 Tbs Mirin (sweet rice wine)
1 tsp Dashi granules
5 eggs, lightly beaten
2 sheets nori
2 spring onions, sliced

Method
Heat oil in cast iron pan over high heat, and stir fry onions, carrots & ginger until onions begin to soften. Add chicken & brown if raw, or heat if cooked. Add broth, soy sauce, mirin & dashi. Stir to dissolve dashi & bring stock to a boil. Cook for 5-7 minutes until vegetables are tender.

Pour the eggs over the chicken mixture, stirring gently to just break up the eggs. Cover and simmer for 3-4 minutes until egg is just set. Remove from heat

Toast nori by holding it over low heat, moving back & forth for about 15 seconds. Crumble into small pieces.

Serve over short grain steamed rice, garnished with crumbled nori & sliced green onion.

Recipe Index