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broth

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

preserved food boiled in sweetened soy sauce

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

dish consisting of bony fish parts boiled in soy sauce

boned white fish boiled in salted water

nimono; food cooked by boiling or stewing

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

chikuzenni; simmered chicken and vegetables; chicken stew with taro, carrot, burdock, etc.

jellied fish broth; jellied meat broth

offal stew

stew; hodgepodge

vegetables or fish boiled in soy sauce

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

cooking

as you please; in any way you like; as you wish

imoni (taro and meat soup)

food cooked in miso; cooking in miso

boiling (e.g. food)

various foods cooked together; hodgepodge; hotchpotch; mulligan stew

boiling water

simmered beans

candied (chestnuts); sweetened boiled fish

falling apart while cooking

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

white vegetables or fish simmered without soy sauce

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

egg boiled, peeled, and steeped in soy sauce marinade

root vegetables boiled in broth

boiling in (plain or lightly salted) water; boiled food

type of stew, usu. fish or vegetables in a mild broth; fish grilled unseasoned and then simmered slowly in soy and mirin broth

candying; boiling in sugar (esp. fruit)

half-cooked; rare; ambiguous; vague; immature

chicken stew with taro, carrot, burdock, etc.

beef boiled with soy sauce, ginger and sugar

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

food simmered in cream; creamed dish; fricasee

store selling boiled vegetables, fish, etc. (Edo period); boiled-food vendor (Edo period)

simmered fish head (oft. sea bream)

simmering after steaming; simmering (in a small amount of broth); smothering; estouffade

seafood cooked in a way that preserves its original shape

stir-frying then boiling in liquid sauce; food that has been stir-fried and boiled in liquid sauce

fry-simmering; cooking by first briefly deep-frying, then simmering in broth; fry-simmered food; fried food in broth

way of cooking; a cook

sweet eel sauce (brushed on a sushi topping)

root vegetables boiled in broth

(soup) stock; broth

when the enemy is defeated, the victorious soldiers can be killed off; (lit.) when the nimble rabbit dies, the hunting dog is cooked

boiling in salted water (e.g. fish)

half-boiled; half-done

beef sinew stewed in miso and mirin

food boiled in sugared broth

boiling sake or mirin (to reduce the alcohol content); boiled-down sake; boiled-down mirin

ichigoni; sea urchin and abalone soup

fried pork cutlet simmered in soy sauce with egg and onion

simmered bamboo shoots and wakame

duck meat stew (dish from Ishikawa prefecture)

simmering after frying

freshly brewed, aromatic tea

sauteed vegetables with fish or poultry made into a stew; poultry or fish stew with chili peppers and Welsh onions mixed in

food cooked with butter

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

kugini; sand lance simmered in soy, mirin, etc.

being ignorant of the ways of the world; knowing nothing; (lit.) not being able to tell if a yam is boiled or not

root vegetables boiled in broth

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

stew made from multiple ingredients

vegetables boiled in miso

boiled octopus dish