What does nage mean in cooking?

In Japanese cuisine, "nage" refers to the broth or liquid in which noodles or other ingredients are cooked. It can also be used more broadly to refer to boiled dishes in general.

Some common types of nage include:

- Dashi: A clear broth made from kombu (kelp) and katsuobushi (bonito flakes). It is used as the base for many Japanese soups, stews, and noodle dishes.

- Soy sauce broth: A broth made from soy sauce, mirin (sweet rice wine), and dashi. It is often used in simmered dishes and noodle soups.

- Miso broth: A broth made from miso (fermented soybean paste), dashi, and sometimes other ingredients like tofu, vegetables, or meat. It is used in miso soup, a staple of Japanese cuisine.

- Nabeyaki udon: A noodle dish made with thick udon noodles, vegetables, and meat or seafood cooked in a soy sauce-based broth. It is often served in a hot pot or donabe.

- Shabu-shabu: A hot pot dish in which thinly sliced meat and vegetables are cooked by dipping them into a boiling broth. The broth is typically dashi-based and flavored with soy sauce, ponzu sauce, or other condiments.

Nage can be a simple or complex dish, depending on the ingredients used and the cooking method. It is a versatile dish that can be enjoyed on its own or as part of a larger meal.