炊く: 41 Terms and Phrases

• 炊く
• to cook (grains, e.g. rice)
• to boil
• to simmer
• to stew
• to seethe

• まずご飯を炊く。
• First boil rice.

• 米の5倍量の水で炊く。
• Kayu cooked using five times the amount of water to rice.

• 米の7倍量の水で炊く。
• Kayu cooked using seven times the amount of water to rice.

• 米の20倍量の水で炊く。
• Kayu cooked using twenty times the amount of water to rice.

• 米の10倍量の水で炊く。
• Kayu cooked using ten times the amount of water to rice.

• 残った煮汁を薄めたものでご飯を炊く。
• Leftover broth is diluted to cook rice with it.

• 炊く以外に、蒸籠蒸しをする方法がある。
• Besides boiling rice, there is a method of steaming it in a steamer basket.

• 米を水で炊くだけで、具を入れていないもの。
• Made by boiling rice in water without any other ingredients.

• 1950年代までは釜で炊くのが主流であった。
• Until the 1950's the main stream method was to cook in a pot (rice kettle, cauldron).

• 強火で出汁が吹きこぼれるまで（5分程度）炊く。
• Boil the rice on high heat until the broth starts boiling over (about 5 minutes).

• 糠層も消化良く炊くには、低地でも圧力釜が要る。
• A pressure cooker is required even at low elevations in order to cook rice with bran layers to be digestible.

• もち米は炊く前に洗い、ざるに揚げておいて水気を切る。
• Before steaming the glutinous rice, wash the rice and put it in a strainer to let the water drain off.

• 玄米を炊くと、胚乳は膨らみ糠層は膨らまないので破れる。
• When brown rice is cooked, the endosperm expands but the rice bran layer does not expand, and therefore the rice bran layer bursts.

• 発芽玄米は普通の玄米より普通の炊飯器で炊くのに適している。
• Sprouted brown rice is more suitablefor cooking in an ordinary rice cooker compared to ordinary brown rice.

• 普通の玄米より普通の炊飯器で炊くのに適した発芽玄米も登場した。
• Sprouted brown rice, which suits being cooked in a normal rice cooker better than standard brown rice, has recently appeared on the market.

• 炊飯 炊飯器で炊く場合はスイッチを入れるだけで良いことが多い。
• Cooking; if cooking in a rice cooker, often times only a switch needs to be turned on to commence cooking.

• 精米した白米を炊く事で、質量・重量とも大幅(約2.2倍)に増加する。
• By steaming polished rice, it largely increases in volume and weight (about 2.2 times).

• 吹きこぼれない程度の強火で、米が自然に対流するように炊くのが良いといわれる。
• It is said that the rice should be cooked over a high heat, allowing the grains of rice to move naturally, but without the liquid boiling over.

• しかし、白粥の場合は炊くときにかき混ぜると米が崩れ、おねばが出て味が落ちる。
• However, in shirogayu (white rice porridge), stirring makes the grains of rice fall apart, producing oneba and making the kayu less flavorful.

• 高地では普通の炊飯器で炊くと水の沸点が下がるので、米粒に芯が残るようになる。
• At high altitudes, the boiling temperature of water decreases, and cooked rice by an ordinary rice cooker will leave a hard core at the center of the rice grain.

• 玄米は圧力釜でない普通の炊飯器で炊くと糠層の消化が悪く、食感もぼそぼそで悪い。
• When brown rice is cooked in a normal rice cooker rather than a pressure cooker, its rice bran layer is difficult to digest, and the texture is dry and poor.

• 鍋を使う場合は、最初は強火で炊き、蓋がコトコトしてきたら10分ほど弱火で炊く。
• If using a pot, rice should be cooked over high heat at the beginning, and when the lid starts to rattle it should be cooked for about 10 minutes over low heat.

• 日本では、白米を炊く場合、表面に付いているの糠の粉を、炊く前に水で洗い落とす。
• In Japan, when cooking white rice, rice bran powder on the surface is rinsed away with water before cooking.

• かつて竈で調理していた頃には、ご飯を炊く際の火の調節はなかなか難しいものであった。
• When rice was cooked with cooking stove, control of the flame was very difficult.

• 現在は祭りや誕生祝いなど吉事に赤飯を炊くが、古くは凶事に食べていた（→ハレとケ）。
• Although sekihan rice is now prepared for fortunate events, in the old days it was eaten in unfortunate incidents (=>'Hare and Ke' (the dichotomy of sacred and profane)).

• 呉を炊くと、大豆中のサポニンが激しく泡立つため、お釜から呉が容易に吹きこぼれてしまう。
• Because the saponin contained in soybeans foams intensively when go is boiled, the go will easily boil over.

• 昔はこの日に門松やお雑煮を炊くための薪など、お正月に必要な木を山へ取りに行く習慣があった。
• In the past there was a custom of going to the mountains on this day to collect wood necessary for New Year including firewood to cook Ozoni (soup containing vegetables and rice cakes) and pine and bamboo for the Kadomatsu decorations.

• 普通の炊飯器で炊くと、トウモロコシの穀粒の皮と同様に糠層の消化が悪く、食感も悪くぼそぼそになる。
• If it is cooked in an ordinary rice cooker, rice bran layers do not become digestible as skins on corn kernels do, and the mouth feel will be bad and coarse.

• 米専用の炊飯器で炊くとジャポニカ種特有の粘り気が現れ、澱粉のアルファ化度が高くなり淡い甘味がある。
• When steamed by a dedicated rice cooker, the stickiness unique to Japonica rice is produced, and it becomes faintly sweet due to increased degree of gelatinization of starch.

• 雑炊（ぞうすい）は、米飯に肉、魚介類、キノコや野菜を加えて、醤油や味噌などの調味料とともに再度炊く。
• Zosui is made by simmering cooked rice again with meat, fish and shellfish, mushroom and vegetable, seasoned with soy sauce, miso, etc.

• 米はもち米のみを使い蒸しあげるのが正式だが炊く場合は仕上りがべたつきやすい為、うるち米を1～2割まぜる。
• Officially, only glutinous rice is used for steaming, but in the case of boiling nonglutinous rice is mixed at the rate of ten to twenty percent of the total, since boiled glutinous rice tends to become too soft and sticky.

• 宮城県亘理郡亘理町に伝わる郷土料理としての「はらこ飯」は、鮭の煮汁でご飯を炊くため、ご飯の色は茶色である。
• In 'harakomeshi' which has been handed down as a local dish in Watari Town, Watari County, Miyagi Prefecture, rice is cooked with salmon broth; as such, the color of rice is brown.

• 一般の鍋で炊くことも可能であるが、密閉性が低いと、温度が均一に高まらず、うまく炊きあげるのにはコツがいる。
• It is possible to cook using a commonly available pot, but if the pot is not tightly sealed the temperature does not rise evenly, and requires a technique to cook the rice well.

• 白粥の他、ニワトリや干し貝柱（茹でたホタテガイやタイラギの貝柱を天日乾燥したもの）などの出汁で炊くことが多い。
• In addition to plain congee, it is often cooked in a stock made from chicken or conpoy (the adductor muscles of Japanese scallops or tairagi shellfish that have been boiled and sun-dried)

• また、重曹処理された高野豆腐は炊飯器に水と一緒に入れて炊くことによって普通の豆腐に近いものを作ることができる。
• Also, by cooking koya-dofu processed with baking soda in a rice cooker together with water, it can make tofu close to the ordinary type.

• 中間素材の段階までに炊く、蒸す、まぜる、練るなどの作業があり、そのひとつでもゆるがせにするとおいしい菓子はできない。
• Prepared as an intermediate ingredient, there are some processes to be cooked, steamed, mixed and kneaded, and skipping even only one of the processes may result in a poorer tasting confectionary.

• 一般の鍋を使うなどして、炊く際に温度むらが出て芯が残った場合、茶碗等に移して電子レンジで長めに再加熱すると解消できる。
• If rice is not cooked through because of uneven cooking temperature when using a commonly available pot, the problem can be solved by transferring the rice into a rice bowl and reheating it for a slightly longer time in a microwave oven.

• もともとポピュラーな家庭料理だったが、家庭でローストビーフを焼く習慣が失われたり、米飯を炊くのが面倒などの理由で衰退している。
• Although it was originally a popular home-cooked meal, it has been diminishing in popularity for reasons such as the declining custom of making roast beef at home and the trouble of cooking rice.

• 関東地風ひなあられの基本的な製法は、もち米の乾飯（炊くか蒸した後に十分乾燥させたもの）を炒ったものに砂糖がけして甘味をつけている。
• The Kanto region style hina arare is made by roasting glutinous rice hoshiii (glutinous rice that have been fully dried after being cooked or steamed) and sweetening it with sugar.

• 法華寺浴室は光明皇后様御発願以来一貫して一般庶民のために施浴施設として活用され続け、薬草を用いて蒸し風呂を炊くという、極めて珍しい形式の浴室です。
• The bathroom of Hokke-ji Temple has been consistently utilized by common people as a bathing facility since its erection at the wish of the Empress Komyo, which has a very rare style of the steam bath using medical herbs.