noun
root vegetables boiled in broth
Rare cooking term; similar to 煮ころがし but may imply a slightly different technique or regional usage. Often used for simmered root vegetables like potatoes or taro.
See also: 煮ころがし
この地方では、里芋の煮ころばしが郷土料理として伝わっている。
In this region, simmered taro (煮ころばし) has been passed down as a local dish.
煮ころがし is a more common term for root vegetables simmered in a sweet-savory broth, often with a glossy finish. 煮ころばし is a rare variant that may be dialectal or used for a slightly different cooking method.
Compound of 煮 (ni, 'boiling') and ころばし (korobashi, nominalized form of 転ばす korobasu, 'to roll'). The exact derivation is uncertain; it may refer to rolling the vegetables while simmering.