simmered fish scraps in soy sauce
A home-style Japanese dish made by simmering leftover bony parts of fish (あら) in a soy-sauce-based broth, often with ginger.
I'll make simmered fish scraps tonight with the fish bones I bought at the fish shop.
あら煮は、生姜をきかせると臭みが消える。
Adding ginger to simmered fish scraps removes any fishy smell.
Standard kanji spelling; 粗 refers to the bony, leftover fish parts.
Common mixed kana-kanji spelling, often seen in recipes.
Katakana spelling for あら, sometimes used for emphasis or in casual contexts.
Compound of 粗 (あら, 'leftover fish bones or scraps') and 煮 (に, 'simmering'). The term straightforwardly describes the dish.