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
刺身(さしみ)を湯通(ゆどお)しする。
Blanch the sashimi.
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.

Cooking technique

湯通(ゆどお)し involves briefly dipping ingredients in boiling water. The name comes from 湯(ゆ) (hot water) + 通(とお)す (to pass through).

Purposes

  • Remove fishy or meaty odors
  • Remove excess oil or fat
  • Soften texture slightly
  • Set color in vegetables
  • Firm up delicate ingredients like tofu

Common collocations

Similar techniques

  • 茹(ゆ)でる - to boil (longer cooking time)
  • 下茹(したゆ)で - parboiling (slightly longer than 湯通(ゆどお)し)
  • 霜降(しもふ)り - same technique for meat/fish

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 2026.9.2 13:01
08500/08572_yudooshi