It is a soup dish of soft wheat egg noodles served in hot "dashi" garnished with green onions.
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It is a stew made from duck or chicken meat coated in flour, wheat gluten, vegetables, and mushrooms all simmered together indashistock.
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Dashiis roughly identical to the shunshi of the other branches.
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It must be soaked in water before eating, and is typically simmered indashi, sake or mirin and soy sauce.
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It contains "dashi" or stock with sake or "mirin" to add flavor.
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A typical sauce might consist of "dashi" flavored with soy sauce and mirin.
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The "shiru" stock for a nimono is generallydashi.
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His favoured "kimarite" were "yori kiri" (force out), "uwatenage" (outer arm throw) and "tsuridashi" (lift out).
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The most common sauce is "tentsuyu" sauce (roughly three parts "dashi", one part "mirin", and one part "shoyu").
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Made of an egg-rich batter and octopus dipped into "dashi" (a thin fish broth) before eating.
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