1.
browned surface; sear marks; golden-brown color on grilled or fried food
The browned, slightly charred color and surface texture that develops on food when it is grilled, seared, or fried at high heat. A key element of both appearance and flavor in Japanese cooking, especially for fish, meat, and grilled vegetables.
魚にきれいな焼き目がついた。
The fish got a nice sear on it.
両面にしっかり焼き目をつけてから煮込む。
Sear the surface firmly on both sides, then simmer.
強火で短時間焼くと、香ばしい焼き目がついて肉汁を閉じ込めることができる。
Searing briefly over high heat gives a fragrant browned surface and seals in the meat's juices.
Formed from 焼く ('to grill, bake, roast') + 目 ('mark, look, appearance'). A common term in recipes and cooking shows, often paired with the verbs つく ('to form, develop') and つける ('to develop intentionally').
COMMON COLLOCATIONS:
- 焼き目がつく: a sear forms
- 焼き目をつける: to sear; to develop a browned surface
- きれいな焼き目: a nicely browned surface
- 香ばしい焼き目: a fragrant sear
- 両面に焼き目をつける: to sear both sides
- 焼き目がつくまで焼く: to cook until browned
SIMILAR WORDS:
- こんがり: nicely browned (adverb) — describes the ideal level of browning, often in こんがり}{焼く
- 焦げ目: char marks — stronger, darker browning; closer to 'charred' than 'seared'
- 焦げ: burn; charred part — food that has burned, usually unwanted
- 香ばしさ: fragrant, toasty aroma — the pleasant smell that accompanies browning
USAGE:
焼き目 is generally positive, suggesting attractive, appetizing browning. 焦げ目 is darker and can lean negative, and 焦げ is clearly negative (burnt).