Level 2
Level 1

鶏肉のおろし玉ねぎだれ


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こしょう
pepper
ごまあぶら
sesame oil
おおさじ
tablespoon
かく
each; every; all
ほうちょう
kitchen knife
うつわ
bowl
ひとりぶん
one person's portion
あつい
thick
ふる
to sprinkle
あおじそ
green perilla
はくりきこ
cake flour; pastry flour
まい
counter for flat objects (e.g. sheets of paper)
にる
to boil; to simmer
くわえて
additionally; at the same time
ねっする
to heat; to heat up
ふた
lid
はずす
to take off
まぶす
to cover (with)
せんぎり
julienned
すりおろす
to grate
てきりょう
to taste; to your liking
もる
to serve (in a bowl, on a plate, etc.)
ちゅうび
medium heat
よわび
low heat
つよび
high heat
main part; meat (as opposed to bone, skin, etc.)
かわめ
skin-side (of a fillet of fish, of a piece of chicken, etc.)
からめる
to mix together
あわせる
to combine
のせる
to place on (sth.)
よわめる
to weaken
むす
to steam
うらがえす
to flip over