炒め煮

いために

stir-frying then boiling in liquid sauce, food that has been stir-fried and boiled in liquid sauce

炒り子

いりこ

small dried sardine

炒り卵

いりたまご

scrambled eggs

炒り粉

いりこ

parched rice flour

炒り米

いりごめ

parched rice; roasted rice

炒り湯

roasted rice broth; roasted rice broth soup

釜炒り茶

かまいりちゃ

green tea fired in hot pans after a short withering (common Chinese technique)

炒飯

チャーハン ちゃあはん ちゃーはん

Chinese-style fried rice

炒る

いる

to roast; to parch; to toast; to boil down

炒め

いため

fried dish

炒麺

チャーメン チャオミエン チャオミェン

fried noodles

煮切り

にきり

boiling sake or mirin (to reduce the alcohol content), boiled-down sake, boiled-down mirin

炒りつける

いりつける

to parch, to roast, to broil, to scorch

煮

に

simmered with, cooked with

煮売り屋

にうりや

store selling boiled vegetables, fish, and beans

煮こごり

にこごり

jellied fish or meat broth

煮売り船

にうりぶね

food-vending boat (serving ferries, etc. during the Edo period)

炒める

いためる

to cook, to fry, to saute, to stir-fry

炒め物

いためもの

stir-fry, fried food (cooked in wok, frying pan, etc.)