丸煮(まるに)

まるに
noun
cooking whole; simmered whole
food
1. cooking whole; simmering or boiling an ingredient whole
A cooking method where an ingredient is simmered or boiled whole without cutting, filleting, or breaking it apart. Common with small fish, vegetables, and certain fruits.
玉(たま)ねぎの丸煮(まるに)を作(つく)った。
I made whole simmered onions.
小(こ)イワシは丸煮(まるに)にすると骨(ほね)まで柔(やわ)らかくなる。
When you simmer small sardines whole, even the bones become soft.
トマトを丸煮(まるに)にして、崩(くず)しながらスープにすると美味(おい)しい。
Simmering tomatoes whole and breaking them apart into soup is delicious.

Composed of 丸(まる) (whole, entire) and 煮(に) (simmering, boiling). Like 丸揚(まるあ)げ (whole deep-frying), the 丸(まる) prefix emphasizes that the ingredient is cooked without being cut.

Slow simmering (煮込(にこ)む) is the key to 丸煮(まるに), as it allows heat to penetrate throughout the whole ingredient. This method is prized for preserving the shape and natural flavor of the food while making tough parts tender.

Common collocations

  • 丸煮(まるに)にする: to cook whole by simmering
  • 玉(たま)ねぎの丸煮(まるに): whole simmered onions
  • 魚(さかな)の丸煮(まるに): whole simmered fish
  • じっくり丸煮(まるに): slowly simmered whole

Similar words

  • 丸揚(まるあ)げ: whole deep-frying — uses oil rather than liquid to cook the ingredient whole
  • 丸焼(まるや)き: whole roasting — cooking something whole over direct heat
  • 煮物(にもの): simmered dish — the general category of simmered Japanese dishes, usually with cut ingredients
  • 姿煮(すがたに): simmered in its original form — similar concept, typically used for fish presented whole with its shape intact

Related Words

Related: 丸揚(まるあ)げ
Compare: 丸焼(まるや)き (whole roasting)
Compare: 煮物(にもの) (simmered dish)
general
Added 2026.4.29 23:40 · Revised 2026.9.2 13:02
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