Translation guide
Simmering is a gentle cooking method where food is cooked in liquid just below boiling. In Japanese cooking, it's a fundamental technique with specific terms for different ingredients and styles.
To describe the basic action of simmering food in a pot.
The most common verb for simmering or boiling food in liquid. Used for a wide range of dishes.
野菜を煮る
simmer vegetables
simmer until the meat becomes tender
To simmer for a long time, often to let flavors meld. Implies a hearty, slow-cooked dish.
simmer the curry slowly
Specifically for simmering rice or grains. Not used for other foods.
cook rice (by simmering/steaming)
To describe the Japanese cooking style where ingredients are simmered in a seasoned dashi-based broth.
A category of Japanese dishes where ingredients are simmered in a seasoned broth until the flavors are absorbed. Common in home cooking.
Today's simmered dish is daikon radish and chicken.
To simmer in a sweet and savory sauce, often for fish or vegetables. The sauce is typically soy sauce, mirin, and sugar.
A simmering technique where ingredients are cooked until they fully absorb the broth's flavor. Often used for vegetables.
To describe simmering a liquid to thicken it or concentrate flavors.
To describe the visual state of a liquid that is simmering.
煮る (niru) is for simmering food in a seasoned liquid where the liquid is often consumed as part of the dish. 茹でる (yuderu) is for boiling in plain water or unseasoned liquid, typically drained afterward (e.g., boiling pasta or blanching vegetables).
Simmered dishes (煮物) are a cornerstone of washoku (Japanese cuisine). Common seasonings include dashi, soy sauce, mirin, sake, and sugar. The technique often involves an otoshi-buta (drop lid) to ensure even heat distribution and flavor absorption.
魚を煮付ける
simmer fish in a sweet soy sauce
shiitake mushrooms simmered until flavored through