煮込む[にこむ] (nikomu)

このシチューは3日間みっかかん煮込にこみました

I simmered this stew for three days.

だし汁を加えて煮込む。

Boil them in soup stock.

あとは弱火よわびで30分ふん煮込にこめば完成かんせい。

After, cook it on a low flame for 30 minutes and you're done.

地域によっては鱗を取らず煮込む事も。

In some regions, it is also simmered without removing the scales.

地域によって、どの程度まで煮込むかの違いもある。

There are also regional differences in how far to simmer it.

鯉の頭を一緒に煮込むと、出汁が効いてより美味に。

It becomes richly flavored and tastes better if cooked with the head of carp.

広東省では半分形が無くなる程度まで煮込むことも多い。

In Guangdong Province, it is often simmered until it loses about half its shape.

もう一度煮立ったら弱火にし、灰汁を取り1時間程度煮込む。

Lower the flame after it boils again, skim off the scum, and stew for about an hour.

また、後述のすき焼き丼の名残でコンニャクを一緒に煮込むこともある。

It also may be simmered with konjac as a vestige from sukiyakidon (beef bowl) described below.

肉のほか、すじ肉や骨も使い、オーブンでこげ目をつけた上で長時間煮込む。

Besides meat, their fibers and bones are also used, and after being browned in an oven they're simmered for several hours.

今日きょうのシチューはじっくりコトコト煮込にこんで作つくったからか、とてもおいしくできあがったよ。

Today's stew has been carefully and slowly boiled to perfect deliciousness.