noun
root vegetables boiled in broth
A cooking method where root vegetables (often potatoes, taro, or carrots) are simmered in a seasoned broth until the liquid reduces and the vegetables are coated, sometimes rolled in the pot to glaze evenly. Related to 煮っ転がし (にっころがし), a more colloquial variant.
See also: 煮っ転がし
今日の夕飯は、じゃがいもの煮ころがしにしよう。
Let's make simmered potatoes for dinner tonight.
里芋の煮ころがしは、甘辛い味
Simmered taro is delicious with a sweet and savory seasoning.
A more colloquial or emphatic variant of 煮ころがし, with a geminated っ. Essentially the same dish, but 煮っ転がし may sound more casual or rustic.
Compound of 煮 (ni, 'boiling') and 転がし (korogashi, 'rolling'), from the verb 転がす (korogasu, 'to roll'). The name describes the cooking technique of rolling the vegetables in the pot while simmering to coat them evenly with the reduced broth.