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.
玉ねぎの丸煮を作った。
I made whole simmered onions.
小イワシは丸煮にすると骨まで柔らかくなる。
When you simmer small sardines whole, even the bones become soft.
トマトを丸煮にして、崩しながらスープにすると美味しい。
Simmering tomatoes whole and breaking them apart into soup is delicious.
Composed of 丸 (whole, entire) and 煮 (simmering, boiling). Like 丸揚げ (whole deep-frying), the 丸 prefix emphasizes that the ingredient is cooked without being cut.
Slow simmering (煮込む) is the key to 丸煮, 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:
- 丸煮にする: to cook whole by simmering
- 玉ねぎの丸煮: whole simmered onions
- 魚の丸煮: whole simmered fish
- じっくり丸煮: slowly simmered whole
SIMILAR WORDS:
- 丸揚げ: whole deep-frying — uses oil rather than liquid to cook the ingredient whole
- 丸焼き: whole roasting — cooking something whole over direct heat
- 煮物: simmered dish — the general category of simmered Japanese dishes, usually with cut ingredients
- 姿煮: simmered in its original form — similar concept, typically used for fish presented whole with its shape intact
Related Words
Related:
丸揚げ