noun
fry-simmering; cooking method: deep-fry then simmer
A two-step cooking technique where ingredients are first briefly deep-fried, then simmered in a seasoned broth. Common in Japanese home cooking.
揚げ煮は、油で揚げてから煮る調理法です。
Fry-simmering is a cooking method where you deep-fry first, then simmer.
noun
fry-simmered dish; fried food in broth
Refers to the finished dish made by the fry-simmering method, such as vegetables or fish cooked in this style.
今日の夕食は、ナスの揚げ煮です。
Tonight's dinner is fry-simmered eggplant.
煮物 is a general term for simmered dishes, while 揚げ煮 specifically involves an initial deep-frying step before simmering.
揚げる means 'to deep-fry'; 揚げ煮 combines this with simmering.
Compound of 揚げ (age, 'deep-frying') + 煮 (ni, 'simmering'). The spelling 揚煮 is a common abbreviation.