During the bone-chilling, frigid days of winter, I know exactly what to make for dinner: I load my iron nabe with dashi, add fish or chicken and lots of vegetables to make nabemono. While it simmers away, the house fills with steam while I chop up negi for the ponzu dipping sauce. Nothing could be easier or more sustaining, as the main course, vegetables and starch (in this case, flavorful zosui) are made in the same pot. This winter menu includes a recipe for my favorite nabemono of all, fugu tetchiri. No matter how miserably cold the weather is outside, these winter recipes will warm you to the bone. Don't forget the hot sake!