I often find that I just can't be bothered to take out a pan to make dashi for a single, small bowl of something that only I'll be eating. So, I've been pondering some alternatives. With a large water dispenser which produces water hot enough to leave quite a painful burning sensation and red mark throughout the day and night and a microwave and rice cooker (with one of those switches without any actual settings) at my disposal, I feel there must be some way to make small portions of dashi without the stove.

Hi Maki, I've got a little bowl of green shiso seedlings which I collected while transplanting today, just a tiny little bowlful, so I was wondering what you think might be a special perfect first shiso tasting idea. I could make one lunches worth of pretty shiso onigiri, I figure, but I would love any suggestions to make my first shiso-eating delicious and memorable. The red seedlings are a bit smaller, and don't need thinning, just potting up. But soon!