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    Home » Recipes » Asian + Hawaiian Recipes

    Seasonally Spring Donabe

    Published: Jun 14, 2016 · Modified: Oct 10, 2022 by Samantha Ferraro · This post may contain affiliate links · Leave a Comment

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    Donabe filled with seasonally spring ingredients; garlic scapes, fava beans and morel mushrooms.

    Seasonally Spring Donabe

    I made this spring donabe on one of the common cloudier days in this state, but don't let that stop you from enjoying donabe at home any time of year. If you know me, you know how intrigued I get with Asian cooking. It is the most foreign to me but the most exciting at the same time.

    Seasonally Spring Donabe

    A trip to the local farmers market inspired this seasonal take on today's donabe. Which is what the pot is called and literally translating to 'clay pot' in Japanese. A few fresh fava beans, spring morel mushrooms and the newest addition to my taste buds, garlic scapes in which Joe describes as being a cross between a garlic and artichoke heart is what adorned this simple donabe dish.

    Seasonally Spring Donabe

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    Seasonally Spring Donabe

    Samantha Ferraro

    LittleFerraroKitchen.com

    Donabe filled with seasonally spring ingredients; garlic scapes, fava beans and morel mushrooms.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Dinner, Main
    Cuisine Asian, Japanese
    Servings 2 servings
    Calories 295 kcal

    Ingredients
     
     

    Broth

    • ½ cup soy sauce
    • ¼ cup sake
    • 2 cups water
    • 1 inch piece of ginger sliced
    • 1 teaspoon dashi
    • 2 teaspoon sugar
    • ¼ cup of mushroom liquid from soaking dried mushrooms

    Toppings

    • 1 cup dried morel and shitake mushooms reconstituted in ¼ cup warm water
    • Slices of cooked pork or chicken
    • 2 large carrots peeled and sliced on an angle (or baby carrots)
    • 2 whole eggs
    • 4-5 garlic scapes cut in half
    • ½ cup shelled fava beans
    • Chives chopped for garnish
    • Cooked rice
    • Gochujang chili bean paste, optional for heat
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    Instructions
     

    • First place dried mushooms in bowl with ¼ cup of warm water and allow to reconstitute. Once the mushrooms are plump and rehydrated, carefully pour and reserve the liquid but discard any dirt left over.
    • Next, in the donabe (or you can use a regular pot), add all the broth ingredients and bring to a gentle boil. If using a donabe, note that it will boil quickly and stay hot for a while.
    • Once broth is boiling, add in the whole eggs, carrots, garlic scapes and mushrooms and cover with the lid and allow to simmer for 3-4 minutes. Since the broth is so hot, it will cook everything pretty quickly. Once done, add in the fava beans and cooked sliced pork (or chicken, or you can keep it vegetarian) and turn off heat.
    • Bring the donabe to the table and serve with cooked rice and garnish with chopped chives.

    Nutrition

    Calories: 295kcalCarbohydrates: 41gProtein: 18gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 164mgSodium: 3682mgPotassium: 721mgFiber: 6gSugar: 9gVitamin A: 10495IUVitamin C: 14mgCalcium: 129mgIron: 4mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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