steaming then simmering
A two-step cooking technique: first steam the ingredients, then simmer them in a small amount of liquid. Common in Japanese home cooking.
When you steam and then simmer daikon, the flavor soaks in well.
simmering in a small amount of liquid; smothering
Cooking method where food is simmered in a covered pot with very little liquid, often with vegetables or meat. Similar to Western braising or smothering.
I simmer chicken and vegetables in a little liquid and eat them with the broth.
Standard spelling; the okurigana makes the reading clear.
Abbreviated kanji compound; less common but still seen in recipes and food writing.
Compound of 蒸し (steaming) + 煮 (simmering). The spelling 蒸煮 is a direct kanji compound of the same elements.