茹で

ゆで

boiling

茹でタコ

ゆでタコ

person as red as a lobster

下茹で

したゆで

parboiling, preparatory boiling

茹でる

ゆでる うでる

to boil (something in hot water)

塩茹で

しおゆで

boiling with salt, boiling in salty water (e.g. vegetables)

茹で蟹

ゆでがに

boiled crab

生茹で

なまゆで

half-boiled

固茹で卵

かたゆでたまご

hard-boiled egg

茹で溢す

ゆでこぼす

to boil over

茹で時間

ゆでじかん

boiling time

茹で海老

ゆでえび

boiled red prawn, shrimp, lobster, etc. (sometimes used as a New Year decoration)

茹蛸

boiled octopus

茹でこぼす

ゆでこぼす

to boil, then discard the liquid (in order to remove astringency)

茹で上がる

ゆであがる うであがる

to be completely boiled, to be boiled to a turn

茹で上げる

ゆであげる うであげる

to boil something until it is done (e.g. vegetables)

茹だる

ゆだる うだる

to boil, to seethe

釜

かま

iron pot, kettle

釜敷

かましき

kettle rest

釜飯

かまめし

rice, meat and vegetable dish served in a small pot