cooking

plenty

counter for items

reasonable amount

Sichuan

counter for long cylindrical things

can

menu

western style

Japanese style

dinner

as you like

to pickle/preserve

skin

each

fried dish

salty-sweet

shredded; finely sliced

saute

taste/flavor

coarsely ground;minced

simmered with; cooked with-Suffix

just a minute; small quantity​

well-done

mixture of dashi, soy sauce, mirin and sugar​

as appropriate

cooking oil

to grate/scrape

dried

puree

guts

seed

low heat; simmering

to pour

minutes

to boil

bamboo skewer

fine (mesh, fabric texture)​

salty sauce

to peel; skin

length

division into equal parts

cross

steamer

steam

to let something (e.g. frypan, pot) cool down​

ingredients

to simmer

to cool

to season

heat resistant

container

cooked rice with green tea poured on it​

to deepen

paper

spreading; laying out

thickness

"sauté and simmer"features the use of soy sauce and mirin, as well as often slivered chili peppers

to fry; saute

water vapor

medium heat

bowl

sprinkle

serving (of food); helping​

crunchy bits of deep-fried dough produced as a byproduct of cooking tempura​

object counter

fresh

sticky; syrup

italian

freezing; refrigeration

recommendation

boiling

sheet; block

side dish

approximately; about​

pressed veggies

preparation

beforehand; in advance

to collect; to gather

adjustment; control​

bread flour

lightly

apiece;at a time

to cook (e.g. rice)​

japanese style

western style

side dish (veggie)

to stop (doing something); to put aside​

fresh made; freshly baked; freshly roasted​

to spread (out); to extend; to stretch

aroma; fragrance

basics

dough

seasoning

main part (of meat)

cold storage; refrigeration

food cooked by boiling or stewing​

skin; rind

lightly deep-fried (food, esp. tofu)

entertainment​ (food and drink)

side dish

ingredient; foodstuff

to pour

to place on something