Word

時雨煮

志ぐれ煮
しぐれに
seafood, etc. preserve made with mirin, ginger and soy
Word

姿煮

すがたに
seafood cooked in a way that preserves its original shape
Word

丸煮

まるに
boiling something whole (e.g. vegetable, fish); cooking something whole
Word

治部煮

じぶ煮
じぶに
duck meat stew (dish from Ishikawa prefecture)
Word

下煮

したに
preliminary boiling (of hard-to-cook ingredients); cooking in advance
Word

芋煮会

いもにかい
outdoor party where guests cook various types of vegetables (esp. in Tohoku); stewed potato party
Word

バター煮

バターに
food cooked with butter
Word

がめ煮

がめに
chicken stew with taro, carrot, burdock, etc.
Word

煮切り

煮きり
にきり
boiling sake or mirin (to reduce the alcohol content); boiled-down sake; boiled-down mirin
Word

煮抜き

にぬき
hard-boiled egg; starchy water (from boiled rice)