• 煮るにる

  to boil, to simmer, to stew, to seethe

• 煮物にもの

  nimono, food cooked by boiling or stewing

• 雑煮ぞうに

  soup containing rice cakes and vegetables (New Year's dish)

• 煮やすにやす

  to cook inside

• 煮えるにえる

  to be boiled, to be cooked

• 煮込むにこむ

  to boil well, to stew, to simmer (for a long time)

• 煮詰めるにつめる

  to boil down, to concentrate (soup, milk, stock, etc.)

• 煮に

  simmered with, cooked with

• 煮汁にじる

  broth

• 煮豆にまめ

  cooked beans

• 煮沸しゃふつ

  boiling up

• 煮方にかた

  way of cooking, a cook

• 煮熟しゃじゅく

  boiling down, reducing

• 煮干にぼし

  (small crunchy) dried sardines

• 煮魚にざかな

  fish simmered with soy sauce (and sugar)

• 煮卵にたまご

  egg boiled, peeled, and steeped in soy sauce marinade

• 煮麺にゅうめん

  soup of sōmen noodles and various ingredients in a soy sauce broth

• 佃煮つくだに

  preserved food boiled in sweetened soy sauce

• 丸煮まるに

  boiling something whole (e.g. vegetable, fish), cooking something whole

• 潮煮うしおに

  fish, shellfish, etc. boiled in salted water

• 旨煮うまに

  fish, meat, and vegetables stewed in a thick, sweet sauce of soy sauce, sugar and mirin

• 下煮したに

  preliminary boiling (of hard-to-cook ingredients), cooking in advance

• 姿煮すがたに

  seafood cooked in a way that preserves its original shape

• 水煮みずに

  boiling in (plain or lightly salted) water, boiled food

• 白煮しらに

  white vegetables or fish simmered without soy sauce

• 塩煮しおに

  boiling in salted water (e.g. fish)

• 湯煮ゆに

  boiling (e.g. food)

• 粗煮あらに

  dish consisting of bony fish parts boiled in soy sauce

• 飴煮あめに

  food boiled in sugared broth

• 角煮かくに

  stew of cubed meat or fish (esp. pork belly or tuna)

• 煮炊きにたき

  cooking

• 煮え湯にえゆ

  boiling water

• 煮沸器しゃふつき

  scalder

• 煮込みにこみ

  stew, hodgepodge

• 煮返すにかえす

  to warm over

• 煮立つにたつ

  to boil, to simmer

• 煮崩れにくずれ

  falling apart while cooking

• 煮付けにつけ

  vegetables or fish boiled in soy sauce

• 煮抜きにぬき

  hard-boiled egg

• 煮出すにだす

  to extract essence by boiling, to extract flavor, to decoct

• 煮詰めにつめ

  sweet eel sauce (brushed on a sushi topping)

• 煮切るにきる

  to boil down sake, mirin, etc. to reduce the alcohol content

• 煮頃鮒にごろぶな

  Carassius auratus grandoculis (subspecies of goldfish)

• 煮切りにきり

  boiling sake or mirin (to reduce the alcohol content), boiled-down sake, boiled-down mirin

• 煮しめにしめ

  dish of vegetables, konnyaku, etc. simmered in soy sauce and water until the liquid is almost gone

• 煮浸しにびたし

  type of stew, usu. fish or vegetables in a mild broth, fish grilled unseasoned and then simmered slowly in soy and mirin broth

• 芋煮会いもにかい

  outdoor party where guests cook various types of vegetables (esp. in Tōhoku), stewed potato party

• 半煮えはんにえ

  half-boiled, half-done

• 含め煮ふくめに

  food boiled in sugar syrup

• 味噌煮みそに

  food cooked in miso, cooking in miso