Three vegetable dishes made with a big batch of dashi stock made with dried kombu kelp and katsuobushi bonito flakes. This one is a stew of aburaage (fried tofu) and komatsuna (mustard spinach) cooked in a mix of dashi, soy sauce, sake, sugar, and mirin. Trick is to use the flavoring agents besides the dashi sparingly - you don't want to make it too salty, sweet, or reeking of alcohol. Had this with natto (fermented soybeans) and miso soup with wakame seaweed and onions for a vegetarian dinner.
This is an ohitashi - a side dish of blanched greens briefly marinated in warm, unseasoned dashi - of mizuna greens. Trick is to dunk the blanched greens in cold water to stop cooking and preserve the colors, then squeeze gently to remove excess water to achieve a good texture. Pour warm dashi over the mizuna, let stand a few minutes, then garnish with katsuobushi to serve.
Last but not the least - a miso soup of kabu turnips, using both the root and the leaves. Washed the kabu roots well, sliced thin, then cooked in dashi until soft. Stirred in the miso (the white variety, which has a milder flavor which works better with root vegetables), and added some pre-blanched and chopped turnip leaves before serving.