food (esp. chicken and vegetables) boiled in plain water (or sometimes dashi, etc.) and served with dipping sauce (esp. ponzu)
reheating bathwater; cooking additional rice
oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, etc. 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