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
刺身を湯通しする。
Blanch the sashimi.
肉を湯通しして臭みを取る。
Blanch the meat to remove the smell.
豆腐は湯通ししておくと崩れにくい。
If you blanch tofu beforehand, it's less likely to fall apart.
COOKING TECHNIQUE:
湯通し involves briefly dipping ingredients in boiling water. The name comes from 湯 (hot water) + 通す (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 USES:
- 刺身の湯通し - blanching sashimi (creates "tataki" texture)
- 肉の湯通し - removing impurities from meat before cooking
- 野菜の湯通し - brightening vegetable colors
SIMILAR TECHNIQUES:
- 茹でる - to boil (longer cooking time)
- 下茹で - parboiling (slightly longer than 湯通し)
- 霜降り - same technique for meat/fish