焦(こ)げ目(め)

こげめ
noun
char marks; browning; sear marks
cookingfood
1. char marks; browning on the surface of food
the browned or slightly charred marks on food created by high heat, often considered desirable for flavor and appearance
肉(にく)に焦(こ)げ目(め)をつける。
Sear the meat to get char marks.
いい焦(こ)げ目(め)がついた。
Nice browning marks formed.
グラタンに焦(こ)げ目(め)がつくまでオーブンで焼(や)く。
Bake the gratin in the oven until it gets browned on top.

Watch out

焦(こ)げ目(め) is desirable browning; 焦(こ)げ on its own is the burnt part. 焦(こ)げ目(め)をつける (to brown, to sear) is a normal cooking instruction; 焦(こ)がす (to burn, to scorch) is usually a failure.

Common collocations

  • 焦(こ)げ目(め)をつける - to brown, to sear
  • 焦(こ)げ目(め)がつく - to brown
  • きれいな焦(こ)げ目(め) - nice browning

Related words

Related Words

Compare: お焦(こ)げ (scorched rice crust)
Compare: 焼(や)き目(め) (browned surface)
Related: 焼(や)き魚(ざかな) (grilled fish)
general
Added 2026.1.27 20:45 · Revised 2026.9.27 7:02
08500/08576_kogeme