1.
cooking liquid; broth; pot liquor; simmering liquid
The flavored liquid that remains after simmering or boiling ingredients. Used as a base for flavoring in Japanese cooking, particularly in simmered dishes (煮物).
Composed of 煮 (to simmer, boil) + 汁 (liquid, broth). Refers to the liquid in which food is cooked, especially in Japanese simmered dishes (煮物), which typically use a mixture of dashi, soy sauce, mirin, and sugar.
Common collocations
- 煮汁を煮詰める (to reduce the cooking liquid)
- 煮汁が染み込む (for the cooking liquid to soak in)
- 煮汁をかける (to pour cooking liquid over)
- 煮汁ごと (together with the cooking liquid)
Similar words
- だし — dashi, stock; the base broth made from kelp and bonito, used before cooking begins
- 汁 — soup, broth; the general word for liquid or soup
- つゆ — broth, dipping sauce; specifically for noodles or as a dipping sauce
Usage
In Japanese cooking, 煮汁 is an important element of flavor. Simmered dishes like 肉じゃが (meat and potato stew) and 筑前煮 (braised chicken and vegetables) are valued for how well the 煮汁 has been absorbed by the ingredients.