Quartet 5-2 Vocabulary
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Last updated 9:33 PM on 8/4/26
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51 Terms
1
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肉じゃが
nikujaga (simmered meat, potatoes and onions)
2
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家庭
home; family
3
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家庭料理
home cooking
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定番
standard
5
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甘辛い
sweet and salty
6
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材料
ingredients; materials
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ー分
for ~ people
8
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じゃがいも
potato
9
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だし
soup; stock
10
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にんじん
carrot
11
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大さじ
tablespoon (15 cc)
12
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玉ねぎ
onion
13
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砂糖
sugar
14
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牛肉
beef
15
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薄切り
thin slice
16
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みりん
sweet rice wine for cooking
17
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サラダ油
salad oil
18
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皮
skin; coat
19
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むく
to peel [vt.]
20
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大きさ
size
21
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縦に
vertically
22
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半分
half
23
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幅
width
24
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薄く
thinly
25
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スライスする
to slice
26
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なべ
pot
27
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熱する
to heat up
28
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いためる
to (stir-)fry
29
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加える
to add [vt.]
30
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軽く
lightly
31
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中火
medium heat
32
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煮る
to boil; to simmer [vt.]
33
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表面
surface
34
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アク
scum
35
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弱火
low heat
36
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ーが こげる
to get burned [vi.]
37
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様子を見る
to watch; to see how it goes
38
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火
flame; fire
39
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調整する
to adjust
40
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完成する
to complete
41
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かつお節
shaved dried bonito
42
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こんぶ
kelp
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ーを 煮出す
to extract the flavor of ~ by boiling
44
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汁
soup; juice
45
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うまみ
umami; savoriness
46
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溶かす
to melt; to dissolve
47
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余る
to remain
48
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和風
Japanese style
49
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カレールー
curry roux
50
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煮込む
to simmer; to stew
51
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捨てる
to throw away