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.
なすの煮浸しを作る。
To make simmered eggplant in broth.
煮浸しは冷やしてもおいしい。
Nibitashi is delicious even when served cold.
夏は小松菜の煮浸しを冷蔵庫で冷やして食べるのが好きだ。
In summer, I like to chill komatsuna nibitashi in the fridge and eat it cold.
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).