food boiled in sugared broth
A cooking method where ingredients are simmered in a sweetened soy-based broth, often with a glossy, candy-like finish. Common in Japanese home cooking.
Satoimo (taro) boiled in sugared broth has a sweet-salty flavor that goes well with rice.
このレシピでは、鶏肉を飴煮にして照りを出します。
In this recipe, the chicken is simmered in a sweet soy glaze to give it a glossy finish.
Standard kanji spelling; 飴 means 'candy' or 'malt syrup' and 煮 means 'boil'.
Mixed kana-kanji spelling; common in recipes and everyday writing.
Compound of 飴 (ame, 'candy, malt syrup') and 煮 (ni, 'boiling, simmering'). The term describes a cooking technique where food is simmered in a sweet broth until it takes on a glossy, candy-like appearance.