熬の英語

上海では「熬点」と書いて「Aódiǎn」と発音するが、語源は日本語の「おでん」で、煮込んだスナックというような字義をかけてある。例文帳に追加

In Shanghai, Oden is written as '熬点' and pronounced as 'Aódiǎn;' however, the origin of the term is 'Oden' in Japanese and the characters used have a second meaning close to 'stewed snack.'発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

大型海水タンク１と淡水タンク２を透明ビニールハウスで被覆し、天日による濃縮鹹水と温水を製造し、これを低温煎れつ熬する塩を製法。例文帳に追加

The method of producing salt comprises covering a large-sized seawater tank 1 and a freshwater tank 2 with a transparent plastic greenhouse to produce concentrated brine and warm water by sunlight and then heating the concentrated brine and the warm water at a low-temperature. - 特許庁

『料理物語』によれば、「熬酒は鰹一升に梅干十五乃至二十、古酒二升、水少々、溜り少々を入れて一升に煎じ、漉し冷してよし、また酒二升、水一升入れて二升に煎じ使ふ人もある。煮出酒は、鰹に塩少々加へ、新酒で一泡二泡煎じ、漉し冷してよろし、精進の熬酒は、豆腐を田楽ほどに切り、炙つて、梅干、干蕪など刻み入れ、古酒で煎じてよし」という。例文帳に追加

"Ryori Monogatari" (tale of food) records that 'Irizake is made by putting 15-20 umeboshi, 2 sho (approx. 1.8 liters) of old sake, a little water, and a little tamari (rich soy sauce) into 1 sho of dried bonito before reducing it down to 1 sho, filtering it and cooling it, while there are some people who add 2 sho of sake and 1 sho of water before reducing it down to 2 sho; Nidashizake (extracted sake) is made by adding a little salt to dried bonito and boiling it for a while with new sake, filtering it and cooling it; and shojin irizake is made by putting chopped umeboshi and hoshi kabura (dried turnips) into grilled tofu with size of dengaku, and boiling it with old sake.'発音を聞く  - Wikipedia日英京都関連文書対訳コーパス