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.
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 note
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.