煮

to boil

to be boiled

nimono

stew

to be boiled down

to boil well

to cook inside

beef boiled with soy sauce, ginger and sugar

beef sinew stewed in miso and mirin

broth

duck meat stew (dish from Ishikawa prefecture)

way of cooking

to extract essence by boiling

half-boiled

stew made from multiple ingredients

boiling in (plain or lightly salted) water

preliminary boiling (of hard-to-cook ingredients)

to boil up

to boil or simmer

to boil

store selling boiled vegetables, fish, and beans

food boiled or stewed in soy sauce, sugar, mirin, etc. for short-term preserving

to lose one's temper

food-vending boat (serving ferries, etc. during the Edo period)

food boiled in sugar syrup

boiling sake or mirin (to reduce the alcohol content)

to boil down sake, mirin, etc. to reduce the alcohol content

boiling something whole (e.g. vegetable, fish)

soup containing rice cakes and vegetables (New Year's dish)

half-cooked

white vegetables or fish simmered without soy sauce

seafood, etc. preserve made with mirin, ginger and soy

seafood cooked in a way that preserves its original shape

to cook hard

vegetables or fish boiled in soy sauce

root vegetables boiled in broth

boiled drinking water

food cooked in miso

half-cooked

to seethe

to warm over

to boil

to be furious

udon cooked in a broth containing miso paste

chikuzenni

hard-boiled egg

(soup) stock

falling apart while cooking

to boil down

stew of cubed meat or fish (esp. pork belly or tuna)

hard-boiled egg

soup containing rice cakes and vegetables (New Year's dish)

fish, meat, and vegetables stewed in a thick, sweet sauce of soy sauce, sugar and mirin

as you please

outdoor party where guests cook various types of vegetables (esp. in Tōhoku)

scalder

freshly brewed, aromatic tea

egg boiled, peeled, and steeped in soy sauce marinade

sweet eel sauce (brushed on a sushi topping)

boiling in salted water (e.g. fish)

fish simmered with soy sauce (and sugar)

sterilization by boiling

candied (chestnuts)

to boil over

cooked beans

fish, shellfish, etc. boiled in salted water

boiling water

boiling (e.g. food)

fry-simmering

to be betrayed

to boil

dish of vegetables, konnyaku, etc. simmered in soy sauce and water until the liquid is almost gone

jellied fish or meat broth

various foods cooked together

food cooked with butter

simmered with

vegetables boiled in miso

chicken stew with taro, carrot, burdock, etc.

kugini

root vegetables boiled in broth

offal stew

root vegetables boiled in broth

ichigoni

simmered fish head (oft. sea bream)

sauteed vegetables with fish or poultry made into a stew

vinegar simmered with a little bit of salt

type of stew, usu. fish or vegetables in a mild broth

candying

to heat until dissolved

boiling down

being ignorant of the ways of the world

boiling up

simmering after steaming

dish consisting of bony fish parts boiled in soy sauce

to boil

cooking

food boiled in sugared broth

stir-frying then boiling in liquid sauce

simmering after frying

imoni (taro and meat soup)

(small crunchy) dried sardines

soup of sōmen noodles and various ingredients in a soy sauce broth

preserved food boiled in sweetened soy sauce

to boil down

Carassius auratus grandoculis (subspecies of goldfish)