Nimono ("boiled things")

The famous Japanese dish called nimono -- literally translated boiled things -- is a no-brainer for a cool fall day, or cold winter day, plenty of which are on tap now.





Basic directions: First you make your dashi, then you put in the cut up things and boil them until they're done.

More detailed directions:

1. Dashi for nimono
Put one or two pieces of dried konbu in one or two liters of water (or litres or quarts, depending on where you are cooking it). Bring the water to a boil, then reduce heat and simmer 15 minutes. Take out the konbu. Save for some other dish. Put in a small handful (or a large handful) of katsuobushi (flaked dried bonito). Wait one or two minutes until the katsuobushi has all sunk to the bottom. Strain out the limp flakes and throw them out. (If anyone knows a good use for used katsuobushi, please let me know.) Add about 1 teaspoon each per liter (litre, quart) of liquid: sake, mirin, sugar, soy sauce. Stir. Stop. You're done.

2. Add more or less whatever you want, meat, fish, vegetables, tofu. Boil until everything is done and nothing is falling apart.

3. Serve with spicy Japanese mustard -- or not.