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