Japanese recipe terms, in plain English.

Usually followed by a number. 大さじ1 is 1 tablespoon.

小さじ1 is 1 teaspoon.

A Japanese measuring cup is 200 ml. Rice-cooker cups are commonly 180 ml.

The author did not provide an exact quantity.

Often used for salt or pepper. Treat it as intentionally approximate.

An amount picked up between the fingers, not a fixed spoon measure.

A gentle flame or low burner setting.

The everyday middle setting on the stove.

Used for a hard boil, searing, or fast stir-frying.

Lower and gentler than 弱火.

Used for ovens, grills, pans, and appliances.

The surrounding sentence tells you whether the liquid should simmer gently or boil.

Cook in a pan with a small amount of oil.

A broad verb. Check the equipment and context before choosing the English method.

Cook submerged or mostly submerged in oil.

Cook with steam in a covered vessel.

Often used for noodles, vegetables, and eggs cooked in boiling water.

Mix ingredients gently with a sauce or seasoning.

Context identifies whether the liquid is a marinade, brine, or pickling mixture.

Remove excess water before the next step.

Wait until the strongest residual heat and steam have subsided.

A lid placed directly on simmering food to distribute liquid and limit movement.

Let the mixture reach a boil once, then follow the next instruction.

Used for pancakes, fish, cutlets, and other foods cooked on two sides.

May be made from kombu, bonito, dried fish, mushrooms, or instant granules.

Japanese recipes may specify light, dark, or reduced-salt soy sauce separately.

Mirin and mirin-style seasoning differ in alcohol and sweetness. Check the bottle.

A cooking wine. Some brands contain added salt.

Used for thickening and crisp coatings. Cornstarch can behave differently.

Literally fox-colored. Look for an even warm brown.

Often describes onions, cabbage, or leafy vegetables after cooking.

The slight body of a sauce, soup, or glaze.

Coarser than a fine mince.

The ingredient and dish determine the exact thickness.