Ingredients

(for medium-size Classic-style Donabe)

1 tablespoon  sesame oil

1 pound  ground chicken

3 tablespoons  minced shallot

1  medium-size bitter melon

2/3 (160 ml) cups  dashi stock + about 1/4 (60 ml) cup extra

4 teaspoons  light soy sauce

4 teaspoons  mirin

3 eggs, beaten

1 tablespoon  ginger, chiffonade (thinly shredded)

Mitsuba (Japanese parsley)

Condiments, such as ground sansho (mountain pepper) and shichimi

Procedure

1. 1.Cut the bitter melon into half lengthwise and remove the seeds with a spoon.  Slice into thin slices (about 1/4 inches).
   

2. 2.Combine 2/3 cups of dashi with the soy sauce and mirin in a cup.  (“Dashi mixture”) Set aside.
   

3. 3.Heat the sesame oil over medium-high heat.  Saute the ground chicken until the meat is almost cooked through.  (Picture A.)
   

4. 4. Add the minced shallot and stir.  (Picture B.)
   

5. 5.Add the bitter melon and stir.  (Picture C.)
   

6. 6.Add the dashi mixture.  The broth should almost cover the chicken mixture.  If the broth level is too low, add more dashi to the desired level.  (Picture D.)
   

7. 7.Turn the heat down to medium and cover with the lid.  Simmer for 2-3 minutes.  (Picture E.)
   

8. 8.Uncover and drizzle the eggs on the surface.  Sprinkle with the ginger.  The mixture should not boil but the gentle simmer.  If the heat is too high, turn down further to simmer.  (Picture F.)
   

9. 9.Cover and simmer for another 2-3 minutes or until the egg is done to your liking.
   

10. 10.Serve with chopped mitsuba.