煮物
nimono
にもの
braise
Technique
The slow-cook-in-liquid technique used for chashu and ajitama. A nimono braise is usually soy-mirin-sake-sugar with aromatics, held just below a simmer for an hour or more.
More technique terms
- shitayude · pre-boil blanch
- shimofuri · blanch-and-rinse
- sashimizu · cold-water check
- hi-kagen · heat control
- torobi · whisper simmer
- nekaseru · resting, aging
Cook with it
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