1.
stew; simmered dish; slow-cooked dish
A dish made by simmering ingredients over low heat for an extended time, allowing flavors to meld. Used both as a standalone noun for the dish itself and as a modifier describing the cooking method.
牛すじの煮込みが好きだ。
I like beef tendon stew.
今日は煮込み料理を作ろう。
Let's make a stew today.
寒い日は、野菜たっぷりの煮込みが体を温めてくれる。
On cold days, a stew full of vegetables warms you up.
The noun form of 煮込む (to simmer, to stew). Refers to any dish where ingredients are cooked slowly in liquid until tender and flavorful. A hearty comfort food category in Japanese cuisine.
COMMON COLLOCATIONS:
- 煮込み料理 — stewed dish, slow-cooked cuisine
- 煮込みうどん — udon noodles simmered in broth
- 煮込みハンバーグ — hamburger steak simmered in sauce
- もつ煮込み — simmered offal (a popular izakaya dish)
CULTURAL NOTES:
もつ煮込み (offal stew) is a classic working-class dish often found at izakaya and street stalls. 煮込みうどん is a winter favorite, especially in the Nagoya region where it is called 味噌煮込みうどん.
RELATED TERMS:
- 煮込む — to simmer, to stew (the verb form)
- 煮物 — simmered dishes in general; a broader category in Japanese home cooking