煮浸(にびた)し

にびたし
noun
simmered and soaked dish
food
1. simmered and soaked dish; vegetables lightly simmered in broth
A Japanese cooking technique and dish in which ingredients (typically vegetables) are briefly simmered in a seasoned broth and then left to soak and absorb the flavors as they cool.
なすの煮浸(にびた)しを作(つく)る。
To make simmered eggplant in broth.
煮浸(にびた)しは冷(ひ)やしてもおいしい。
Nibitashi is delicious even when served cold.
夏(なつ)は小松菜(こまつな)の煮浸(にびた)しを冷蔵庫(れいぞうこ)で冷(ひ)やして食(た)べるのが好(す)きだ。
In summer, I like to chill komatsuna nibitashi in the fridge and eat it cold.

Home-style cooking: ingredients are simmered briefly in 出汁(だし) seasoned with 醤油(しょうゆ) and みりん, then left to soak up the broth as it cools. Served warm or chilled.

Common collocations

Similar words

  • 煮物(にもの): simmered dish — cooked longer, served without the soaking broth
  • おひたし: blanched greens — boiled, then dressed with soy-flavored broth, not simmered in it

Related Words

Compare: 煮物(にもの) (simmered dish)
Compare: お浸(ひた)し (blanched greens)
general
Added 2026.3.22 20:49 · Revised 2026.10.7 23:15
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