煮付(につ)け

につけ
noun
simmered dish; braised food
food
1. simmered dish; braised food
A Japanese cooking method and the resulting dish where ingredients are simmered in a seasoned broth of soy sauce, mirin, sugar, and sake until the liquid is reduced and the flavors are absorbed.
魚(さかな)の煮付(につ)けを作(つく)る。
I'll make simmered fish.
今日(きょう)の晩(ばん)ご飯(はん)はカレイの煮付(につ)けだ。
Tonight's dinner is simmered flounder.
祖母(そぼ)の煮付(につ)けは醤油(しょうゆ)と砂糖(さとう)の味(あじ)がしっかり染(し)みていて絶品(ぜっぴん)だった。
My grandmother's simmered dish was exquisite, with the soy sauce and sugar flavors thoroughly soaked in.

One of the fundamental Japanese home cooking techniques. The most common combination is 魚(さかな)の煮付(につ)け (simmered fish), especially with flat white fish like カレイ (flounder) or 金目鯛(きんめだい) (splendid alfonsino). 煮物(にもの) is the broader term for simmered dishes in general, while 煮付(につ)け specifically implies cooking until the broth is reduced and concentrated. The verb form is 煮付(につ)ける.

Related Words

Compare: 煮魚(にざかな) (simmered fish)
Compare: 甘露煮(かんろに) (simmered in sweet syrup)
Compare: 味噌煮(みそに) (simmered in miso)
general
Added 2026.3.23 14:26 · Revised 2026.9.2 13:01
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