下した煮に

noun, noun or participle which takes 'suru'

parboiling; preliminary boiling

Cooking technique where hard or tough ingredients are boiled briefly in advance to soften them, remove bitterness, or reduce cooking time for the final dish.

• 大だい根こんは下した煮にしてから味み噌そ汁しるに入いれると、味あじがよくしみる。

  If you parboil the daikon radish before adding it to miso soup, it absorbs the flavor well.

• 肉にく