煮る: 82 Terms and Phrases
- 煮る
- to boil
- to simmer
- to stew
- to seethe
- Cooking
- Simmering
- 煮る(鍋料理)
- Stewing (one-pot dish cooked at the table)
- くたくたに煮る。
- Reduce to pulp by boiling.
- ソースをコトコト煮る
- simmer the sauce
- 第12章:煮る:35種
- Chapter 12: Boiling: 35 kinds
- 弱火でコトコト20分煮る。
- Simmer over low heat for 20 minutes.
- ワインで野菜をとろ火で煮る
- stew the vegetables in wine
- 鑊(かなえ):肉を煮る器。
- Kanae: a pot to cook meat.
- このわたを加え、さっと煮る。
- Add konowata in the soup and boil quickly.
- 非常に少量の液体が残るまで煮る
- cook until very little liquid is left
- 煮るか、沸騰するために使われる
- used for stewing or boiling
- 沸騰後は弱火にて1時間程度煮る。
- Once the water boils, the tengusa is cooked on low heat for about one hour.
- 普通は油で軽く炒めてとろ火で煮る
- usually braised
- 必ず弱火で煮立たないように煮ること。
- Be sure to simmer on a low heat so it doesn't boil.
- また、鍋物の残り汁に米飯を加えて煮る。
- Also, zosui is made by stewing cooked rice with the leftover soup of nabemono (a dish served in a pot at the table).
- これを籠に入れて、釜で100分前後煮る。
- A basket is lined with the fillets and is simmered in an iron pot for about 100 minutes.
- 鼎(あしがなえ):三足二耳の器、物を煮る。
- Ashinagae: a three-legged vessel with two handles for cooking
- 密閉した鍋で、とろ火で煮るのに適した牛の肉片
- cut of beef suitable for simmering in liquid in a closed pot
- 鍋に移し水を入れ、沢庵が柔らかくなるまで煮る。
- Put takuan and some water in a pot; simmer it in the pot until takuan becomes soft.
- これは野菜を軟らかく煮るのに効果があるという。
- It seems effective for softening vegetables.
- 食べられるためにとろ火で煮る必要があるかたい肉
- tough meat that needs stewing to be edible
- 焼く他に蒸すたり煮るといった加熱調理が行われる。
- In addition to baking, it can also be cooked by steaming or boiling.
- 豆腐と一緒にハクサイや鱈の切り身を煮る場合もある。
- Chinese cabbage or slices of cod can also be boiled together with tofu.
- 普通は細かく刻んで固め、油で軽く炒めて柔らかく煮る
- usually chopped and formed into a loaf and braised
- 水に野菜を入れ強火で煮る事で素材の味を十分に出し切る。
- Add the vegetables to the water and boil them over a high flame so that their full flavor is brought out.
- 熱したすき焼き鍋に割下を適量入れ、肉や野菜と共に煮る。
- Put an adequate quantity of warishita stock into a heated pot for sukiyaki, then boil the meat and vegetables together in it.
- それらが完全に柔らかくなる前に半分の味噌を加えて再度煮る。
- Before the materials become fully tender, add half the soybean paste and boil again.
- 醤油・日本酒・砂糖などの割り下を用いて、鮭の切り身を煮る。
- Salmon fillet is cooked with stock mixed with soy sauce, sake, sugar, and the like.
- 残った調味液に一口大に切ったワカメを加えて強火でさっと煮る。
- Seaweed cut in bite-sized pieces should be put into the pot, and simmered in the leftover liquid seasoning on a high flame for a minute.
- ゼラチン状の堅さにするため、煮る前に灰汁の溶液に浸される棒鱈
- dried cod soaked in a lye solution before boiling to give it a gelatinous consistency
- 肉を1口大に切り、調味料や薬味を加えて柔らかく煮るて調理する。
- To cook for Kakuni, cut ribs into bite-size pieces, add seasoning and condiments, and stew them.
- 乾燥した豆を事前に十分に水に漬けてもどし、弱火でゆっくり煮る。
- After being fully rehydrated, dried beans are simmered gently over low heat.
- 煮しめ(にしめ)とは、煮る調理法のひとつを用いて調理された料理。
- Nishime (煮しめ) is a dish in which a simmering cooking technique is used.
- 鰯酢煎(いわしのすいり):鰯を煮る際に酢を入れて生臭さを取った料理。
- Iwashi no suiri: a dish of cooked sardines with vinegar to get rid of the fishy smell.
- すき焼き(鋤焼、すきやき)は、肉を浅い鉄鍋で焼く (調理)、あるいは煮る料理。
- 'Sukiyaki' is a dish consisting of meat that is broiled (cooked) or boiled in a shallow cast-iron pot.
- そして、それをぐるぐる掻き廻してから、とろ火で煮るために炉側の棚の上に載せた。
- and stirred it round and round and put it on the hob to simmer;
- これを泡盛、醤油、カツオの出汁、砂糖をあわせた煮汁の中に入れて弱火で数時間煮る。
- Soak them in broth of Awamori, the distilled spirit of Okinawa, soy sauce, soup stock of dried bonito, and sugar and boil them on low heat for a few hours.
- 上にミツバやグリーンピースなどを散らしたり、それらを具とともに軽く煮る場合もある。
- Some katsudon are decorated with chopped Japanese honewort or green peas which can also be lightly cooked with the other ingredients.
- 沢庵が柔らかくなったら水を捨て、出汁・醤油・油(胡麻油)大さじ1程度を加えて煮る。
- When takuan becomes soft enough, pour the water off, then add dashi, soy sauce, and one table spoon of sesame oil, and let it simmer for a while.
- 玉こんにゃくを煮るときはするめで出汁をとり、日本酒を多めに入れると美味しくできる。
- Simmering tamakonnyaku in a broth of surume (dried squid) and adding more of sake (rice wine) to the broth makes tamakonnyaku delicious to eat.
- ストーブにくべる少しばかりの薪や、なべに煮るわずかのスープを買うことが精一杯でした。
- if they cleared enough to get a little wood for the stove, a little broth for the pot, it was the utmost they could do.
- 土用の暑い日(7月中旬〜8月中旬)、枝ごと刈ったお茶の葉を大きな鉄釜で蒸すように煮る。
- In hot days during midsummer (mid-July to mid-August), tea leaves cut by the branch are boiled in a large iron pot.
- 今では、米粉を水で混ぜて、平たい餅にして、中に小豆、切った串柿、薬種を入れて油で煮る。
- Currently, the method is to mix rice flour with water, roll into a flat rice cake, place red beans, dried persimmon and a medicinal material in it, and cook in oil.
- これは豚肉、シイタケ、ニンジンなどの拍子木切りを湯葉で巻き、オイスターソースなどで煮る。
- These are tofu skin rolls stuffed with various ingredients including pork, shiitake mushrooms and carrots all cut to matchstick size and then cooked in the sauce made with oyster sauce and other seasonings.
- 煮ると大変、軟らかく、味が染み込みやすく、通常の大根と比べると、倍以上の値の高級品である。
- It becomes very soft when boiled and easily absorbs the soup; thus it is a quality merchandise costing twice as much as ordinary daikon or even higher.
- ブリと大根、薄切り生姜を鍋に入れ、醤油、みりん、砂糖を適量入れて大根に色が染みるまで煮る。
- Put the buri, the daikon and thinly sliced ginger into a pan, add soy sauce, mirin (sweet cooking rice wine) and sugar in moderate amounts, and then boil until the daikon is colored.
- 真水で煮ると崩れるので、組織を引き締め煮崩れを防ぐために初めから塩分が含まれた出汁で煮る。
- It loses its shape when it's simmered in pure water, so it should be simmered in saline broth to tighten its composition and prevent it from being mushy.
- 鍋にごま油を中火で熱し、にんにく、鶏肉を入れて炒め、色が変わったら中華スープと白菜を入れて煮る。
- Heat sesame oil in the pan on a medium flame, add the chicken meat, the garlic and fry, when the colour changes pour in the Chinese soup, add the Chinese cabbage and boil.
- 鍋の底にコンブを敷き、その上に大根を乗せてたっぷりの水を注ぎ、大根が柔らかくなるまでゆっくり煮る。
- On the bottom of a saucepan, place kombu (kelp) first and then the cooked Japanese radish, and simmer them with sufficient water until the radish becomes tender.
- 産地の栃木県では、この他に、煮る、炒める、きんぴら、卵入りの干瓢汁、酢の物などにも用いることが多い。
- In Tochigi Prefecture, the production center, Kanpyo is often used, other than the above, as boiled foods, fried foods, kinpira, kanpyojiru with egg mixed and vinegared foods.
- 煮る内に、表面にゆばができたり、半分凝固したおぼろ豆腐のようなものができ、これらも食べる事ができる。
- While such ingredients are cooked in the pot, yuba appears on the surface and a kind of oboro tofu (half-curdled tofu produced in the making of tofu) is formed, and these can also be eaten.
- 新聞紙等で植物を包み、水蒸気があたらないようにし、80℃以上の熱湯に切り口を浸した後、1分ほど煮る。
- The plant is covered by newspaper not to touch steam directly and its cut end is soaked in hot water at 80 degrees or over, then boiled for about one minute.
- 貯蔵用に、煮るか、蒸し煮にされ、(ナッツや干しブドウ、または子羊のミンチ肉と一緒に)よく味付けされた米
- well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock
- 三千本膠の使用方法は煮る前に水にひたし十分に水分を含ませておいて、ふやけた膠を湯煎でゆっくりと溶かす。
- Sanzenbon nikawa glue is prepared in the following way: First put into water so that the glue absorbs enough water, then dissolve the sodden glue slowly by immersion in hot water.
- 昔は夏場に日持ちさせるために栗を煮るのにつかう汁を煮詰めていたため、「長崎一甘い饅頭」と呼ばれていた。
- It was called 'the sweetest manju in Nagasaki' because in order to keep good quality in the summer, the chestnuts were boiled in syrup until all the syrup was dissolved.
- なお、揚げてから煮ると、中国広州市の伊府麺(全蛋麺、台湾では意麺とよぶ)のような風味を楽しむことが出来る。
- By boiling somen after deep-frying it, you can enjoy the flavor like Yifu noodles (egg noodle, referred to as 'yi mien' in Taiwan) in Guangzhou City, China.
- 横浜にはぶつ切り牛肉を使い、適宜、割下を注ぎながら濃い味噌だれで炒りつけるように煮る牛鍋を供する名店がある。
- Now, in Yokohama, there is a restaurant famous for its gyu-nabe which uses chunks of beef basted in thick miso sauce (sauce from soybean paste) and sautéed with warishita in a pot.
- この説を脚色されたものとするものもいるが、牛肉を醤油と砂糖で煮るのはすき焼きや牛肉の大和煮と同様の手法である。
- Some say this is a dramatized story, but stewing beef with soy sauce and sugar is the same method used to cook sukiyaki (thin slices of beef, cooked with various vegetables in a table-top cast-iron pan) and yamatoni (beef cooked in soy sauce).
- 干し飯は小さな入れ物に保管することができ、そのまま食べる、あるいはこれを水に入れて煮るなどして食べられていた。
- Dried boiled rice could be kept in a small container, and could be eaten as is or after cooked in water.
- 他の国の米料理の多くは炒める・煮るなど野菜と同じ位置付けにある食材として用い、味付けしたものを食べることが多い。
- In many of the rice-using dishes in other nations, rice is used as a foodstuff whose positioning is the same as that of vegetables that are to be fried or boiled, and these dishes are usually flavored.
- 鮭を煮ることなしに、刺身のまま白いご飯の上にのせ、イクラを添えた場合は「鮭いくら丼」「サケ親子丼」などと呼ばれる。
- If, instead of cooked salmon, fresh slices of raw salmon are placed on top of white rice along with salmon roe, then the dish is called 'sake ikura don' (salmon rice bowl with salmon roe) or 'sake oyako don' ('oyako' meaning parent and child; the salmon being the 'parent' and the roe being the 'child').
- 臭みの無い淡白な味わいとシャキシャキした歯ざわりが特徴で、和える、鍋料理、サラダ、汁物、煮るなどにひろく用いられる。
- It is less smelly and is crisp, and widely used for dishes dressed with various kinds of sauces, a one-pot dish cooked at the table, salad, soup, and cooked food.
- 彼はわたしに言った、「これらは宮の仕え人たちが、民のささげる犠牲のものを煮る台所である」。 (エゼキエル書 46:24)
- Then he said to me, These are the boiling houses, where the ministers of the house shall boil the sacrifice of the people. (Ezekiel 46:24)
- その四つの小さい庭の内部の四方には、石の壁があり、周囲の壁の下に、物を煮る所が設けてあった。 (エゼキエル書 46:23)
- There was a wall around in them, around the four, and boiling places were made under the walls all around. (Ezekiel 46:23)
- なお、染物にも「煮染め」といわれる技法があるが、こちらは「にぞめ」と読むことが多く、染色液が残らないほど煮るわけではない。
- Although there is a dyeing method called '煮染め,' this is usually pronounced as 'nizome' and the liquid dye is not simmered in this method.
- 雑煮に入れる餅は関東のように汁に入れる前に焼いて香ばしさを意図したものと、関西以西の生のまま汁に入れて煮るものとに細分される。
- Mochi for zoni is prepared in two ways: In the Kanto region they are baked to enjoy the smoky aroma before being placed in soup; in the Kansai region and to the west of Kansai they are put into a soup to simmer.
- 東坡肉では肉を煮る他に揚げる・蒸す作業を加えることが多いが、角煮ではどちらか片方あるいは双方の作業を省いて仕上げることが多い。
- Though meat in Dong Po Rou is often fried and steamed after stewing, that in Kakuni is often finished omitting frying or steaming, or both.
- 煮汁が残らないように時間をかけてじっくり煮る調理法を「煮しめる」というが、これが転じてそのように料理されるものを「煮しめ」と称する。
- The cooking technique of taking time to simmer the contents so as to leave no broth left is called 'nishimeru,' and dishes so cooked are collectively called 'nishime.'
- 大根おろしの中で豆腐を煮るとなぜかスがはいらないという(同じ理由で湯豆腐に刻んだ大根を入れるとよい、と作家の池波正太郎は記している)。
- It is believed that when tofu is boiled with grated daikon radish, for some reason, no bubbles form inside the tofu (writer named Shotaro IKENAMI writes that it is good to add chopped radish for the same reason when making boiled tofu).
- 関東のすき焼きは明治に流行した牛鍋がベースになっており、出汁に醤油・砂糖・みりん・酒などの調味料を混ぜた割下をあらかじめ用意し、割下の中で牛肉を煮る。
- Sukiyaki in the Kanto region is based on the gyu-nabe popularly eaten in the Meiji period, where beef is boiled in a soup of warishita which has been prepared beforehand by mixing soup stock with soy sauce, sugar, mirin and sake.
- 酛を、釜に入れて煮ることによって酒母造りを行なうのだが、もちろん高熱で酵母が死んでしまわないように、ぎりぎりの温度で留めて行なわれたことに疑いを容れない。
- By simmering the moto (the starter mash) in a pot, its volume increased, and undoubtedly simmering must have been performed within a very narrow temperature range because the yeast would have been killed if the temperature was too high.
- 民のささげ物についての祭司のならわしはこうである。人が犠牲をささげる時、その肉を煮る間に、祭司のしもべは、みつまたの肉刺しを手に持ってきて、 (サムエル記上 2:13)
- The custom of the priests with the people was that when any man offered sacrifice, the priest's servant came, while the flesh was boiling, with a fork of three teeth in his hand; (1 Samuel 2:13)
- 野菜や肉などを煮込んだ鍋に、カレーカレー粉と小麦粉を油で炒めて少し焼き色をつけたもの(ルー (食品))を入れ、とろみが出るまでさらに煮るというのがオーソドックスな作り方である。
- An orthodox way of cooking curry sauce is to add a fried and lightly browned mixture of curry powder and flour (roux) into a pot in which vegetables and meat have been stewed, and stew them until the sauce becomes viscous.
- エルサレムおよびユダのすべてのなべは、万軍の主に対して聖なる物となり、すべて犠牲をささげる者は来てこれを取り、その中で犠牲の肉を煮ることができる。その日には、万軍の主の宮に、もはや商人はいない。 (ゼカリヤ書 14:21)
- Yes, every pot in Jerusalem and in Judah will be holy to Yahweh of Armies; and all those who sacrifice will come and take of them, and cook in them. In that day there will no longer be a Canaanite in the house of Yahweh of Armies. (Zechariah 14:21)