(n) boiling water
(n) vegetables such as taros, carrots, konnyaku, etc. cooked almost to dryness in soy sauce and water
(n) (obsc) freshly brewed, aromatic tea
(v5s) to cook inside
(P)
(n) (small crunchy) dried sardines
(n) jellied fish or meat broth
(n) (arch) boiled drinking water
(n) stew
hodgepodge
(v5m,vi) to cook together
to boil well
(P)
(v5s,vt) to boil down
to extract
(n,vs) cooking
(n) vegetables such as taros, carrots, konnyaku, etc. cooked almost to dryness in soy sauce and water
(n) jellied fish or meat broth
(n) vegetables or fish boiled in soy sauce
(n) scalder
(v5s,vt) to warm over
(n,vs) falling apart while cooking
(v5t,vi) to boil or simmer
(adj-na,n) (1) half-cooked
rare
(2) ambiguous
vague
(3) immature
(n) beef boiled with soy sauce, ginger and sugar
(n) chicken stew with taro, carrot, burdock, etc.
(adj-na,n) half-boiled
half-done
(n) various foods cooked together
hodgepodge
hotchpotch
mulligan stew
(n) oden (various ingredients, such as egg, daikon, or konnyaku stewed in soy-flavored dashi)
(n) oden (various ingredients, such as egg, daikon, or konnyaku stewed in soy-flavored dashi)
(v5r,vi) to seethe
to ferment
to boil over
(v5t,vi) to boil
to come to a boil
(v5r,vi) to boil
(n) jellied fish or meat broth
(v1,vt) to boil down
