Home-style Japanese Cooking (Tonyu nabe, Takikomi Gohan, Butajiro, Kitsune Udon, Dashi)

Now that it is too cold and snowy to want to go anywhere, here are some of the "staple" recipes in my house:

Tonyu nabe
Ingredients:
1 package of Goma Tonyu base
1 small container of soy milk
chopped hakusai, shiitake (do yourself a favor, and don't wash them), carrot, daikon, abura age
chicken or pork
diced scallion as a topping

Method:
bring base and soy milk to a boil. Add other ingredients. Wait till cooked. Serve with rice and tsukemono


Takikomi Gohan

A general recipe can be found here: http://www.japanesecooking101.com/takikomi-gohan/

Butajiro

This is also delicious without the meat. A general recipe can be found here: http://japanese-kitchen.net/butajiru-tonjiru-recipe/

Kitsune Udon

Here is a good general recipe: http://www.justonecookbook.com/recipes/kitsune-udon/

Homemade dashi

Ingredients:
1 cup dried Iriko (also called niboshi)
5 cups water
1/2 cup mirin
1/2 cup utsukuchi shoyu (light soy sauce)
splash of regular shoyu

Method:
soak iriko in water for at least a half hour
put soaked water and iriko in a pot, bring to a boil for 10 minutes
strain out iriko
add mirin, utsukuchi shoyu, and simmer for 10 minutes
add regular shoyu