Translation guide
Simmering is a gentle cooking method where food is cooked in liquid just below boiling. In Japanese cooking, it's a fundamental technique with specific terms for different ingredients and styles.
To describe the basic action of simmering food in a pot.
The most common verb for simmering or boiling food in liquid. Used for a wide range of dishes.
simmer vegetables
肉が柔らかくなるまで煮る
simmer until the meat becomes tender
To simmer for a long time, often to let flavors meld. Implies a hearty, slow-cooked dish.
カレーをじっくり煮込む
simmer the curry slowly
Specifically for simmering rice or grains. Not used for other foods.
ご飯を炊く
cook rice (by simmering/steaming)
To describe the Japanese cooking style where ingredients are simmered in a seasoned dashi-based broth.
A category of Japanese dishes where ingredients are simmered in a seasoned broth until the flavors are absorbed. Common in home cooking.
今日の煮物は大根と鶏肉です。
Today's simmered dish is daikon radish and chicken.
To simmer in a sweet and savory sauce, often for fish or vegetables. The sauce is typically soy sauce, mirin, and sugar.
A simmering technique where ingredients are cooked until they fully absorb the broth's flavor. Often used for vegetables.
しいたけの含め煮
shiitake mushrooms simmered until flavored through
To describe simmering a liquid to thicken it or concentrate flavors.
To boil down or reduce a liquid by simmering. Used for sauces, jams, and glazes.
ソースを煮詰めてとろみをつける
simmer the sauce to thicken it
To simmer off alcohol or unwanted flavors, often used in cooking with sake or mirin.
酒を煮切る
simmer off the alcohol from sake
To describe the visual state of a liquid that is simmering.
Onomatopoeic phrase for simmering with a bubbling sound. Often used in recipes.
鍋がぐつぐつ煮えている
The pot is simmering away.
Onomatopoeic phrase for a gentle, quiet simmer. Suggests a low heat and slow cooking.
弱火でことこと煮る
simmer gently over low heat
煮る (niru) is for simmering food in a seasoned liquid where the liquid is often consumed as part of the dish. 茹でる (yuderu) is for boiling in plain water or unseasoned liquid, typically drained afterward (e.g., boiling pasta or blanching vegetables).
Simmered dishes (煮物) are a cornerstone of washoku (Japanese cuisine). Common seasonings include dashi, soy sauce, mirin, sake, and sugar. The technique often involves an otoshi-buta (drop lid) to ensure even heat distribution and flavor absorption.
simmer fish in a sweet soy sauce