An ideal one-pot dish with minimal cleanup, this oyakodon is often my go-to for a quick weeknight supper for two. If you can make eggs or an omelet, then you can easily recreate this. I love cooking in my donabe (we have quite a collection thanks to TOIRO) because it has such a subtle evenness to how it cooks and it also looks so beautiful when placed directly on a table to serve.

Oyakodon is a common Japanese comfort food, typically made with chicken. Here I use trumpet mushrooms, which have a delicate, nutty flavor and a firm texture and are known to boost immunity and reduce inflammation (any mushrooms will do, though). It's an umami explosion and warming, requiring not much on your grocery run. It will get you making dashi to store in your freezer as a savory base for this and so many other dishes.

2 cups (240 ml) Vegan Dashi or Vegetable Stock 

2 tablespoons dry sake or mirin 

1 tablespoon soy sauce 

1 tablespoon light coconut sugar or honey 

1 small yellow onion, thinly sliced (about 4 ounces [114 g]) 

12 ounces (340 g) mushrooms, thinly sliced lengthwise 

3 scallions or ½ to 1 leek, trimmed and chopped 

2 cilantro or shiso sprigs, leaves roughly chopped 

3 large eggs, beaten 

2 cups cooked white rice (held warm until ready to eat) 

Toasted sesame seeds

Furikake and/or togarashi seasoning, for garnish (optional)

Combine the dashi, sake, soy sauce, and coconut sugar in a medium skillet or donabe and bring to a simmer over medium heat. Stir in the onion and cook for 3 to 5 minutes, until the onion is slightly tender. Add the mushrooms and cook until all the vegetables are tender and cooked through and the broth has reduced by about half, about 5 minutes. Stir in half of the scallions and all of the herbs. Taste the broth and, if needed, adjust the flavor, sweet or savory, depending on your preferred taste.

Slowly pour the beaten eggs into the skillet and stir to incorporate. Cover the pan and cook until the eggs are loose but just cooked, about 2 minutes.

To serve, ladle the egg mixture over bowls of warm rice. Toasted sesame seeds and furikake are wonderful additional toppings to garnish. If cooked in a donabe, I serve it as is with a side of rice and the toppings surrounding in little condiment bowls for each guest to serve themselves.