cooking

You should head home early — it's hot. Mackerel spoils so fast they say it's 'rotting while still alive.'

Mother taught me how to make osechi.

When it comes to making Chinese food, no one can surpass her.

I cook, but I'm ridiculously bad at it.

Keiichi, the tempura's done — bring the plate!

Now my cooking level is about 45 out of 100. Isn't that impressive? It's not a failing grade!

That's a non-starter. Stepping away from the stove while there's oil on the heat is absolutely out of the question.

Let's show off our cooking skills.

I tried making Spanish food for the first time while following a cookbook, and it was a great success.

When it comes to cooking, I won't lose to anyone.

A good cook doesn't throw out yesterday's soup.

My mother was humming a song while busily cooking in the kitchen.

My father is good at cooking. As for my mother, she's good at eating.

My father went to great lengths to prepare dinner for the guests.

She has many hobbies — cooking, knitting, gardening, stamp collecting, and so on.

She made all of us a wonderful feast.

She made us Chinese food last night.

She was tied up cooking all afternoon.

She fried the fish in salad oil.

She accidentally put salt in the coffee.

She tasted the cake to check whether the sweetness was right.

She left the kitchen with the kettle boiling.

She pounded the hamburger meat flat.

She insisted on cooking it her own way.

She whipped the cream for dessert.

She squeezed juice out of a whole lot of oranges.

The flavor is also rich, adding depth to Chinese dishes like stir-fries and soups.

Put the lid on; start with high heat, then when it boils reduce to medium heat and simmer for about 7 minutes.

Roughly chop a quarter head of Chinese cabbage into thick strips.

Always cook over low heat so it doesn't come to a boil.