Quartet レソン５読み物２の単語 Flashcards by Natalie Black

Q

nikujaga (simmered meat, potatoes, and onions)

A

肉じゃが

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Q

home; family

A

家庭（かてい）

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Q

home cooking

A

家庭料理（かていりょうり）

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Q

standard

A

定番（ていばん）

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Q

sweet and salty

A

甘辛い（あまからい）

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Q

ingredients; materials

A

材料（ざいりょう）

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Q

for ~ people

A

〜分（ぶん）

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Q

potato

A

じゃがいも

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Q

soup; stock

A

だし

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Q

carrot

A

にんじん

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Q

tablespoon (15 cc)

A

大さじ（おおさじ）

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Q

onion

A

玉ねぎ（たまねぎ）

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Q

sugar

A

砂糖（さとう）

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Q

beef

A

牛肉（ぎゅうにく）

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Q

thin slice

A

薄切り（うすぎり）

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Q

sweet rice wine for cooking

A

みりん

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Q

salad oil

A

サラダ油（ゆ・あぶら）

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Q

skin; coat

A

皮（かわ）

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Q

to peel

A

むく

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Q

size

A

大きさ（おおきさ）

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Q

vertically

Study These Flashcards

A

縦に（たてに）

Q

half

Study These Flashcards

A

半分（はんぶん）

Q

width

Study These Flashcards

A

幅（はば）

Q

thinly

Study These Flashcards

A

薄く（うすく）

to slice

スライス（する）

pot

なべ

to heat up

熱する（ねっする）

to (stir-) fry

いためる

to add

加える（くわえる）

lightly

軽く（かるく）

medium heat

中火（ちゅうび）

to boil; to simmer

煮る（にる）

surface

表面（ひょうめん）

scum

アク

low heat

弱火（よわび）

to get burned

（〜が）こげる

to watch; to see how it goes

様子を見る（ようすをみる）

flame; fire

火（ひ）

to adjust

調整（する）（ちょうせい）

to complete

完成（する）（かんせい）

shaved dried bonito

かつお節（ぶし）

kelp

こんぶ

to extract the flavor of ~ by boiling

（〜を）煮出す（にだす）

soup; juice

汁（しる）

umami; savoriness

うまみ

to melt; to dissolve

溶かす（とかす）

to remain

余る（あまる）

Japanese style

和風（わふう）

curry roux

カレールー

to simmer; to stew

煮込む（にこむ）

to throw away

捨てる（すてる）