蒸むし煮に

noun

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.

• 大だい根こんを蒸むし煮ににすると、味あじがよくしみ込こむ。

  When you steam and then simmer daikon, the flavor soaks in well.

noun

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.

• 鶏とり肉にくと野や菜さいを蒸むし煮ににして、スープごといただく。

  I simmer chicken and vegetables in a little liquid and eat them with the broth.