湯ゆ引びく

godan verb (-ku), transitive verb

parboil; scald

Cooking technique of briefly boiling or pouring hot water over ingredients, often to remove bitterness, soften, or prepare for further cooking.

• 菜なの花はなをさっと湯ゆ引びいてから、おひたしにします。

  I quickly parboil the rapeseed blossoms and then make them into ohitashi.

• 鶏とり肉にくを湯ゆ引びいて余よ分ぶんな脂あぶらを落おとす。

  I scald the chicken to remove excess fat.