food (esp. chicken and vegetables) boiled in plain water (or sometimes dashi, etc.) and served with dipping sauce (esp. ponzu)
reheating bathwater; cooking more rice
oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, stewed in soy-flavored dashi
heating a vessel without water in it; heating an empty pan, kettle, boiler, bathtub, etc.
having a cooking capacity of one liter
food cooked in miso; cooking in miso
cooking (rice) quickly (e.g. by using a quick cook function on a rice cooker); quick cook
dish of the same ingredient prepared two different ways, stewed together (esp. tofu, specialty of Kyoto)