Words — 103 found
むに
蒸し煮
1. simmering after steamingFood, cooking
2. simmering (in a small amount of broth); smothering; estouffadeFood, cooking
蒸煮 【むしに】
なんばんに
南蛮煮
1. sauteed vegetables with fish or poultry made into a stew
2. poultry or fish stew with chili peppers and Welsh onions mixed in
ちくぜんに
筑前煮
1. chikuzenni; simmered chicken and vegetables; chicken stew with taro, carrot, burdock, etc.Food, cooking
かんとうだ
関東炊き
1. oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, stewed in soy-flavored dashiFood, cooking, See also おでん, かんとだき is Kansai dialect; かんとに is Nagoya dialect
関東炊き 【かんとだき】、関東煮き 【かんとうだき】、関東煮き 【かんとだき】、関東煮 【かんとうだき】、関東煮 【かんとだき】、関東煮 【かんとに】
1. stew made from multiple ingredientsRare term
1. various foods cooked together; hodgepodge; hotchpotch; mulligan stew
とうざに
当座煮
1. food boiled or stewed in soy sauce, sugar, mirin, etc. for short-term preservingFood, cooking
にたまご
煮卵
1. egg boiled, peeled, and steeped in soy sauce marinadeFood, cooking
煮玉子 【にたまご】、煮たまご 【にたまご】