Ingredients

(for medium-size Classic-style Donabe) - 2 servings

2.5 cups  dashi stock

2 tablespoons  sake

1 tablespoon  light soy sauce

1 tablespoon  dark soy sauce

2 tablespoons  mirin

3-4 oz.  kabocha pumpkin,  cut into small cubes

1.5 cups  cooked warm rice

1/2 cup  cooked shelled edamame

1 small package  enoki mushrooms, cut off and discard the bottom part

2 eggs, whisked

Your choice of condiment(s) such as shichimi, sliced scallions, etc.

Procedure

1. 1.Combine the kabocha with the dashi stock, sake, mirin, and soy sauce (both kinds) in the donabe.  Once the broth starts to boil, reduce the heat to simmer.
   

2. 2.When the kabocha is tender (about 5 minutes), add the edamake and rice.  Stir gently so that the rice grains separate in the broth.
   

3. 3.Scatter the enoki mushrooms and drizzle the eggs over the rice and simmer for about 1 minute (or longer if you like to fully cook the eggs).  Close with the lid, turn off the heat, and let it sit for another 1-2 minutes.
   

4. 4.Bring the donabe to the table and serve immediately.  Enjoy with your choice of condiment(s).