「paste egg」に関連した英語例文の一覧と使い方 - Weblio英語例文検索

Various ingredients are used; egg may be replaced with datemaki (a rolled omelet mixed with fish paste), and minced fish and kamaboko may be added in some restaurants. 例文帳に追加

具材は多様で卵を伊達巻に代えたり、つみれや蒲鉾を入れる店もある。 - Wikipedia日英京都関連文書対訳コーパス

Tamago-maki (vinergared rice rolled up in a thick slice of egg omelet with various ingredients in the center) and date-maki (a rolled omelet mixed with fish paste) were popular in the prewar era, but they are becoming less popular recently. 例文帳に追加

戦前は盛んだった玉子巻きや伊達巻きのすしは近年廃れてきている。 - Wikipedia日英京都関連文書対訳コーパス

It looks like Oyako-don (bowl of rice with chicken and egg, literally, parent and child rice bowl), but thinly sliced kamaboko (boiled fish paste) is used instead of chicken to cook with lightly beaten chicken eggs. 例文帳に追加

見た目は親子丼に似ているが、鶏肉の代わりに薄く切った蒲鉾を鶏卵で綴じる。 - Wikipedia日英京都関連文書対訳コーパス

Donburi-mono (a bowl of boiled rice with ingredients on top): gyudon (a bowl of boiled rice covered with cooked beef and vegetables), unagi-don (a bowl of boiled rice topped with broiled eel), ten-don (a bowl of boiled rice topped with tenpura), katsu-don (a bowl of boiled rice topped with pork cutlet), oyako-don (a bowl of rice with chicken meat and egg on top, literally, parent and child rice bowl), tekka-don (a bowl of vinegared boiled rice with slices of raw tuna meat on top), konoha-don (a bowl of boiled rice with cooked egg and kamaboko (steamed fish paste) on top) 例文帳に追加

丼物（どんぶり）-牛丼、鰻丼、天丼、カツ丼、親子丼、鉄火丼、木葉丼 - Wikipedia日英京都関連文書対訳コーパス

Besides such orthodox Toji Udon, 'Konoha Udon,' Udon noodles topped with a soft-boiled egg, covered with mitsuba (an umbelliferous plant resembling stone parsley), slices of boiled fish paste and Shitake Mushrooms, and 'Ume Toji Udon,' Udon noodles topped with a soft-boiled egg and an Umeboshi (pickled plum) are also included in Toji-Udon. 例文帳に追加

このような基本的なものだけでなく、卵でとじた上に三つ葉を上に載せ蒲鉾や椎茸を入れた「木の葉うどん」や、卵でとじた上に梅干を添えた「梅とじうどん」などもある。 - Wikipedia日英京都関連文書対訳コーパス

This type of kamoboko is made by rolling the fish-meat paste in the form of a sheet like a 'dasimaki-tamago' (soup-flavored rolled egg), but the one with a wooden board is very rare. 例文帳に追加

板状にしたすり身をだし巻き卵のように巻いて作った物が主流であり、板付きのものはほとんど見られない。 - Wikipedia日英京都関連文書対訳コーパス

There are two variations of Chawan-mushi: Odamaki-mushi, a traditional egg custard dish on a base of udon noodles (Japanese wheat noodle) mixed with ingredients of Chawan-mushi, and Kuyamushi (steamed egg custard with tofu (bean curd) in it) on which kuzu paste sauce (a sweet sauce whose main ingredient is arrowroot starch seasoned with soy sauce and sugar) is poured after it is steamed. 例文帳に追加

バリエーションとして、茶碗蒸しの具にうどんを加えたものを小田巻き（苧環）蒸し（うどんおだまきうどん）、具に豆腐を使い、蒸しあげた後に上から葛あんをかけたものを空也蒸しという。 - Wikipedia日英京都関連文書対訳コーパス

To provide a method for industrially producing a flour paste having good mouth meltability such as a custard cream and an emphasized egg flavor.例文帳に追加

本発明は、カスタードクリームのような口溶けが良好で、卵風味が強調されているフラワーペーストを、工業的に製造する方法を提供する。 - 特許庁

"Misodengaku" is a dish prepared by skewering foodstuffs such as tofu, konnyaku, egg plant and satoimo (taro), pasting them with Japanese-lemon (citron) or Japanese-pepper flavored miso (bean paste) and then roasting them. 例文帳に追加

味噌田楽（みそでんがく）とは、豆腐やこんにゃく、ナスやサトイモなどを串に刺し、ユズやサンショウなどで香りをつけた味噌を塗りつけて焼いた料理。 - Wikipedia日英京都関連文書対訳コーパス

When you cook Chawan-mushi, you put all ingredients such as mitsuba (Japanese honewort), dried shiitake (mushroom), ginkgo nuts, lily bulbs, slices of kamaboko (boiled fish paste) (mainly ita-kamaboko (fish paste on a wooden board)), some pieces of chicken and fish meat, shrimp, conger eel, and shell into a cylindrical bowl, pour beaten egg mixed with bland soup, and steam it in a steam cooker. 例文帳に追加

円筒状の茶碗にミツバ・干し椎茸・ギンナン・ユリ根・蒲鉾（主に板蒲鉾）・鶏肉・魚肉・エビ・アナゴ・貝などの具材と、溶き卵に薄味の出し汁を合わせたものを入れ、蒸し器で蒸す。 - Wikipedia日英京都関連文書対訳コーパス

A method for producing the pickles includes salt-pickling in nisin-containing salt, vegetables such as Chinese cabbage, cucumber and radish, and fish egg such as herring roe, washing the product in water followed by dehydrating, pickling the product in pickle paste such as salt, soy sauce, fermented soybean paste, sake lees, malted rice, mustard powder, rice bran, unrefined sake and vinegar, and preserving the product.例文帳に追加

白菜、キュウリ、ダイコン等の野菜や数の子等の魚卵を、ナイシンを含む食塩に塩漬け後、水洗いしてから水を切り、塩、しょう油、みそ、かす、こうじ、からし粉、ぬか、もろみ、酢等の漬床に漬込んで保存する。 - 特許庁

The emulsion-type dressing is prepared by taking advantage of characteristics of granular lecithin without using an egg by adding materials for forming the dressing to a vegetable paste of onion and carrot.例文帳に追加

玉葱と人参の野菜ペーストに、ドレッシングを形成する材料を加え、卵を利用しないで顆粒状レシチンの特性を利用して作製する乳化型のドレッシングである。 - 特許庁

Although it generally refers to chuka-man (Chinese steamed bun), in Hokkaido, it refers to a sweet with bean paste filling wrapped in the pancake-like dough (chukadane "中花種" in terms of Japanese traditional confectionery) made from flour, sugar and egg. 例文帳に追加

一般的には中華まんを指すが、北海道では小麦粉、砂糖、卵を原料とするパンケーキ状の生地（中花種）で餡を挟んだ菓子を指すことがある。 - Wikipedia日英京都関連文書対訳コーパス

The method for producing the Ganmodoki or the Atsuage comprises adding 2-20 wt.% egg to the soybean protein paste, further adding 5-30 wt.% bean curd thereto, and heating the resultant mixture in oil.例文帳に追加

大豆蛋白ペーストに鶏卵を２〜２０重量％添加し、さらに豆腐を５〜３０重量％添加して、油中加熱する冷凍がんもどき又は厚揚げの製造法である。 - 特許庁

The custard cream containing fishery meat is produced from a paste comprising a custard material containing at least egg yolk, a gelatinizing agent and cow milk and minced fishery meat, by thermally sterilizing the paste and gelatinizing to form a creamy state.例文帳に追加

水産肉入カスタードクリームは、少なくとも卵黄と糊化材と牛乳とを含むカスタード材料と，水産肉すり身とを含有してなるペースト体を、加熱して殺菌するとともに，糊化してクリーム状にしたことを特徴とする水産肉入カスタードクリームによる。 - 特許庁

To efficiently and continuously produce a Kamaboko (fish paste) containing a shucked bare boiled egg in an ordered shape without requiring a skill and causing a void (an air hole) at the inside thereof.例文帳に追加

茹で玉子のむき身を入れた蒲鉾の製造を熟練を要することなく、整った形のものを効率よく、かつ、内部に巣（空気溜まり）が入ることがなく連続生産できるようにしようとする。 - 特許庁

This product which has creamy teeth sensation is obtained by kneading saccharide and starch together with steamed fish paste dough, fusing the kneaded product with egg, dairy products (natural cheese, butter, yoghurt, raw cream, or the like), and molding the product or enclosing ingredient followed by heating.例文帳に追加

蒲鉾生地に糖類、澱粉等と一緒に練り合わせ、卵や乳製品（ナチュラルチーズ、バター、ヨーグルト、生クリーム等）と融合させ、成型または包餡したものを加熱することによって、クリーミーな歯ざわりを持った本品が得られる。 - 特許庁

The flour paste comprises edible oils and fats, phospholipase (A)-treated egg yolk, as well as, at least one kind selected from among sucrose fatty acid ester, glycerin fatty acid ester and casein salt, and is subjected to heating treatment up to a temperature that exceeds 100°C.例文帳に追加

食用油脂及びホスホリパーゼＡ処理卵黄、並びに、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル及びカゼイン塩から選ばれる１種又は２種以上を含有し、１００℃を超える温度に加熱処理してなるフラワーペースト。 - 特許庁

The product is obtained by adding saccharides, egg and dairy products (such as natural cheese, butter, yoghurt or fresh cream) to fish paste dough, molding the mixture dough or enveloping filling with the mixture dough, and cooking the resultant dough so that the dairy products are mixed into the dough without causing separation, and make the dough have creamy palatability to the teeth.例文帳に追加

蒲鉾生地に糖類、卵や乳製品（ナチュラルチーズ、バター、ヨーグルト、生クリーム等）を加え、成型または包餡したものを加熱することによって乳製品が分離することなく融合し、クリーミーな歯ざわりを持った蒲鉾をつくる。 - 特許庁

The ingredients varies according to seasons and areas, but typically vinegared rice is covered with kinshi-tamago egg (a thin omelet cut into narrow strips), and on it chopped ingredients are spread over, such as shiitake mushrooms and gourds (both simmered in soy broth), boiled carrots, lotus roots pickled in vinegar, green peas, chikuwa fish paste, kamaboko (steamed fish paste), dried shredded fish seasoning (denbu), seasoned koyadofu (freeze-dried tofu), boiled octopus, shrimp in shell, grilled conger eel, squid, mogai (sarubo ribbed ark), Japanese Spanish mackerel (sawara) and mamakari (Japanese shad), (but the ingredients such as mogai, shrimp and green peas are served whole). 例文帳に追加

地域や季節によって内容が変わるが、酢飯の上に錦糸玉子を敷き詰め、その上に椎茸・干瓢の煮しめ、茹でニンジン、酢蓮根、エンドウ、竹輪、蒲鉾、田麩、味を付け高野豆腐、茹でた蛸、殻付の海老、焼穴子、烏賊、蛸、藻貝、鰆、ママカリのさまざまな具材を大きめに切断して（藻貝やエビ、エンドウなどは切らない）敷き詰める。 - Wikipedia日英京都関連文書対訳コーパス

This method for producing the flour paste is characterized by mixing and dissolving a compositional mixed liquid containing 1-5% of a pregelatinized starch, 10-30% of egg yolk and saccharides, an oil and fat, a dairy product and a tasting component, carrying out a homogenizing treatment, filling the resultant homogenization treated liquid in a bag made of a resin and then heating the filled mixture with microwaves.例文帳に追加

α化澱粉を１〜５％と卵黄を１０〜３０％と糖類、油脂、乳製品、呈味成分とを含む組成調合液を混合、溶解して均質化処理し樹脂製袋に充填した後マイクロ波による加熱を行うことを特徴とするフラワーペーストの製造方法。 - 特許庁