Q lesson 5-3 vocab
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22 Terms
1
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定番(ていばん)
Standard
2
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甘辛い(あまからい)
sweet and salty
3
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材料(ざいりょう)
ingredients
4
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皮(かわ)
skin; coat
5
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むく
to peel
6
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縦に(たてに)
vertically
7
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半分(はんぶん)
half
8
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幅(はば)
width
9
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薄く(うすく)
thinly
10
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熱する(ねっする)
to heat up
11
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いためる
to (stir)-fry
12
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加える(くわえる)
to add
13
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軽く(かるく)
lighlty
14
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煮る(にる)
to boil; to simmer
15
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表面(ひょうめん)
surface
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[が] こげる
to get burned
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様子を見る(ようすをみる)
to watch; to see how it goes
18
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調整(ちょうせいする)
to adjust
19
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完成(かんせい) する
to complete
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余る(あまる)
to remain
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煮込む(にこむ)
to simmer; to stew
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捨てる(すてる)
to throw away
Note 
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