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.
A traditional Japanese home cooking technique. The key is to let the ingredients soak in the broth after simmering, which allows the flavors to fully penetrate. Popular variations: なすの煮浸し (eggplant nibitashi), 小松菜の煮浸し (komatsuna nibitashi), 油揚げの煮浸し (fried tofu nibitashi). Can be served warm or chilled, making it a versatile side dish. The broth is typically 出汁-based with 醤油 and みりん. Related cooking terms: 煮物 (simmered dish), おひたし (blanched and seasoned vegetables).