湯通(ゆどお)し

ゆどおし
noun
blanching; parboiling
cookingfood
1. blanching; briefly passing through hot water
a cooking technique where ingredients are briefly dipped in boiling water to soften, remove impurities, or set color
わかめをさっと湯通(ゆどお)しする。
Quickly blanch the wakame.
肉(にく)を湯通(ゆどお)しして臭(くさ)みを取(と)る。
Blanch the meat to remove the smell.
豆腐(とうふ)は湯通(ゆどお)ししておくと崩(くず)れにくい。
If you blanch tofu beforehand, it's less likely to fall apart.

Usage

A quick dip in boiling water, shorter than 下茹(したゆ)で. Used to take the smell or excess fat off meat and fish, to set the colour of vegetables and seaweed, and to firm delicate foods such as tofu.

Similar words

  • 下茹(したゆ)で - parboiling; longer than 湯通(ゆどお)し
  • 霜降(しもふ)り - a brief scald that turns the surface of fish or meat white, followed by cold water
  • 湯引(ゆび)き - scalding fish skin or fillets for sashimi, as in 鱧(はも)の湯引(ゆび)き
  • 茹(ゆ)でる - to boil through

Related Words

Compare: 茹(ゆ)でる (to boil)
Compare: 霜降(しもふ)り (same technique for meat/fish)
general
Added 2026.1.27 20:45 · Revised 2026.9.27 7:02
08500/08572_yudooshi