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Seasonally Spring Donabe

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 -4 servings
Author: Samantha Ferraro



  • 1/2 cup soy sauce
  • 1/4 cup sake
  • 2 cups water
  • 1 inch piece of ginger sliced
  • 1 tsp dashi
  • 2 tsp sugar
  • 1/4 cup of mushroom liquid from soaking dried mushrooms


  • 1 cup dried morel and shitake mushooms reconstituted in 1/4 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
  • 1/2 cup shelled fava beans
  • Chives chopped for garnish
  • Cooked rice
  • Gochujang chili bean paste, optional for heat


  • First place dried mushooms in bowl with 1/4 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.