Turkey & Root Vegetable Donabe Recipe
For this post-Thanksgiving recipe, let's create a Turkey & Root Vegetable Donabe Soup using our Classic Rikyu Donabe. This recipe yields a total volume of about 3 cups. This dish combines tender turkey with a rich, savory broth and seasonal root vegetables. It’s a light yet hearty meal, perfect for using leftover turkey and transforming it into something special.
Turkey & Root Vegetable Donabe Soup
Yield: approximately 3 cups
Tools Needed
Ingredients:
For the Broth:
- 1 1/2 cups turkey stock
- 1/2 cup dashi stock (or additional turkey stock as a substitute)
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 1 teaspoon sesame oil (for sautéing)
- 1/2 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon miso paste (white or yellow)
For the Soup:
- 1/2 cup leftover turkey (shredded or chopped into bite-sized pieces) (no leftovers, can substitute ground turkey)
- 1 small carrot (peeled and cut into thin rounds)
- 1/2 medium potato (peeled and diced)
- 1/4 cup daikon radish (peeled and cut into thin half-moons)
- 1/4 cup zucchini (sliced into thin rounds or half moons)
- 1/4 cup napa cabbage (or any leafy greens of choice)
- 2-3 green onions (chopped, white and green parts separated)
Instructions:
1. Prepare the Broth:
- In your donabe, heat the sesame oil over medium heat. Add the minced garlic, grated ginger, and white part of the green onions; sautéing for about 1 minute until fragrant.
- Pour in the turkey stock and dashi stock, stirring well. Bring to a gentle simmer.
- Stir in the soy sauce, mirin, and miso paste. Use a whisk to dissolve the miso completely, and let the broth simmer for 5-7 minutes to meld the flavors.
2. Add the Vegetables:
- To the donabe, add the diced potatoes, carrots, and daikon radish. Allow them to cook in the broth for about 5-7 minutes, or until they begin to soften.
- Add the shredded turkey to the pot and let everything simmer gently for another 5 minutes.
3. Finish the Soup:
- Once the vegetables are tender and the turkey is heated through, stir in the spinach and cook for an additional 1-2 minutes until the greens are wilted.
- Taste the broth and adjust the seasoning, adding more soy sauce or miso if needed.
4. Serve:
- Ladle the soup into bowls, ensuring each bowl has a generous mix of vegetables and turkey.
- Garnish with fresh chopped green onions for a burst of color and flavor.
- Serve hot, with an optional side of rice or crusty bread for dipping, if desired.
---
Tips:
- Customize the Vegetables: You can adjust the amount or type of vegetables based on what you have. For example, sweet potatoes, turnips, or lotus root would also work wonderfully.
- Add Noodles: If you'd like to stretch the soup a little further, you can add a small handful of soba or udon noodles towards the end of cooking.
- Broth Variations: If you prefer a stronger flavor, you can add a splash of sake or a dash of fish sauce for added umami.
---
This Turkey & Root Vegetable Donabe Soup is a flavorful, comforting way to use up leftover turkey and create a cozy, satisfying dish that fits perfectly into the 3-cup volume. The turkey adds heartiness while the root vegetables provide texture and warmth, all complemented by the rich, savory broth. Enjoy this dish for a unique post-Thanksgiving meal!