To cook ingredients in liquid (simmer or stew) so they soften and absorb flavor; often done over low to medium heat. Distinct from 'yuderu' (boiling).
大根をやわらかくなるまで煮る。
Simmer the daikon until it becomes tender.
この料理は鶏肉を長時間煮て作る。
This dish is made by stewing the chicken for a long time.
野菜は茹でるより煮るほうが味がしみ込みやすいことがある。
Sometimes vegetables absorb flavor more easily when simmered than when boiled.