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<12345>| Characters | Pronunciation Romanization |
Simple Dictionary Definition |
天麩羅 see styles |
tenpura てんぷら |
tempura (por: tempero, temporas); deep-fried fish and vegetables in a light batter |
太陽蛋 太阳蛋 see styles |
tài yang dàn tai4 yang5 dan4 t`ai yang tan tai yang tan |
fried egg; sunny-side-up egg |
小揚げ see styles |
koage こあげ |
(1) unloading a barge; (2) small pieces of fried tofu; (3) palanquin that carried guests to and from the red light district |
御欠き see styles |
okaki おかき |
(kana only) mochi cut thin, dried, and baked or fried |
打拋豬 打抛猪 see styles |
dǎ pāo zhū da3 pao1 zhu1 ta p`ao chu ta pao chu |
stir-fried pork with basil; pork phat kaphrao |
掻き餅 see styles |
kakimochi かきもち |
mochi cut thin, dried, and baked or fried |
揚がる see styles |
agaru あがる |
(v5r,vi) (1) to rise; to go up; to come up; to ascend; to be raised; (2) to enter (esp. from outdoors); to come in; to go in; (3) to enter (a school); to advance to the next grade; (4) to get out (of water); to come ashore; (5) to increase; (6) to improve; to make progress; (7) to be promoted; to advance; (8) to be made (of profit, etc.); (9) to occur (esp. of a favourable result); (10) to be adequate (to cover expenses, etc.); (11) to be finished; to be done; to be over; (12) (of rain) to stop; to lift; (13) to stop (working properly); to cut out; to give out; to die; (14) to win (in a card game, etc.); (15) to be deep fried; (16) to be spoken loudly; (17) to get stage fright; (18) to be offered (to the gods, etc.); (19) (humble language) to go; to visit; (20) (honorific or respectful language) to eat; to drink; (21) to be listed (as a candidate); (22) to serve (in one's master's home); (23) to go north; (suf,v5r) (24) indicates completion |
揚げる see styles |
ageru あげる |
(transitive verb) (1) to deep-fry; to make deep-fried food; (transitive verb) (2) to launch (fireworks, etc.); to hoist (e.g. a flag); to (let) fly (e.g. a kite); to set off; (transitive verb) (3) to summon (for geishas, etc.); to call in; (transitive verb) (4) to land (e.g. a boat); to come ashore; to move (something) onto land; (transitive verb) (5) to suck up (water; e.g. a plant); to absorb; to draw up |
揚げ煮 see styles |
ageni あげに |
(1) (food term) fry-simmering; cooking by first briefly deep-frying, then simmering in broth; (2) (food term) fry-simmered food; fried food in broth |
揚げ物 see styles |
agemono あげもの |
(food term) deep-fried food |
揚げ玉 see styles |
agedama あげだま |
bits of fried batter left after cooking tempura |
揚げ麩 see styles |
agefu あげふ |
(food term) fried wheat gluten |
揚出し see styles |
agedashi あげだし |
(food term) lightly deep-fried (food, esp. tofu) |
柿の種 see styles |
kakinotane かきのたね |
(1) kaki (Japanese persimmon) seed; (2) spicy baked or fried mochi chips in this shape |
柿ピー see styles |
kakipii; kakipii / kakipi; kakipi かきピー; カキピー |
(abbreviation) (See 柿の種・かきのたね・2,ピーナッツ,ピー柿) mix of peanuts and spicy baked or fried mochi chips in the shape of kaki (Japanese persimmon) seeds |
棺材板 see styles |
guān cai bǎn guan1 cai5 ban3 kuan ts`ai pan kuan tsai pan |
wooden board used to make a coffin (also refers to the coffin itself); (fig.) (of a facial expression) grim; unsmiling; coffin bread, a Taiwanese snack consisting of a thick slab of bread, fried or toasted, then hollowed out, filled with a thick stew, and capped with a "coffin lid" (slice of fried bread) |
欠き餅 see styles |
kakimochi かきもち |
mochi cut thin, dried, and baked or fried |
水煎包 see styles |
shuǐ jiān bāo shui3 jian1 bao1 shui chien pao |
pan-fried bun (covered and steamed after pan-frying), usually with pork or vegetable filling |
沙琪瑪 沙琪玛 see styles |
shā qí mǎ sha1 qi2 ma3 sha ch`i ma sha chi ma |
sachima, sweet (Manchu) pastry made of fried strips of dough coated with syrup, pressed together, then cut into blocks |
油かす see styles |
aburakasu あぶらかす |
(1) oil cake (fertilizer made of oily vegetable dregs); (2) (food term) deep-fried meat (esp. beef offal) resembling a pork rind |
油もの see styles |
aburamono あぶらもの |
(noun/participle) fried food; frying food |
油揚げ see styles |
aburaage / aburage あぶらげ |
(1) (food term) fried tofu; (n,vs,adj-no) (2) fried in oil; frying in oil |
油淋鶏 see styles |
yuurinchii / yurinchi ユーリンチー |
{food} Chinese-style fried chicken topped with chopped scallions and sweet vinegar and soy sauce (chi: yóu lín jī) |
油炒め see styles |
aburaitame あぶらいため |
vegetables cooked in oil; fried vegetables |
油炸鬼 see styles |
yóu zhá guǐ you2 zha2 gui3 yu cha kuei |
(coll.) youtiao (deep-fried breadstick) |
油豆腐 see styles |
yóu dòu fu you2 dou4 fu5 yu tou fu |
fried tofu (cubes) |
濃餅汁 see styles |
noppeijiru / noppejiru のっぺいじる |
soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch |
炒まる see styles |
itamaru いたまる |
(Godan verb with "ru" ending) (rare) to be sauteed in oil; to be stir-fried |
炒め煮 see styles |
itameni いために |
stir-frying then boiling in liquid sauce; food that has been stir-fried and boiled in liquid sauce |
炒め物 see styles |
itamemono いためもの |
(See 揚げ物) stir-fry; fried food (cooked in wok, frying pan, etc.) |
炒め飯 see styles |
itamemeshi いためめし |
(food term) fried rice |
炒粿條 炒粿条 see styles |
chǎo guǒ tiáo chao3 guo3 tiao2 ch`ao kuo t`iao chao kuo tiao |
char kway teow (stir-fried flat rice noodles, a Southeast Asian dish) |
炒菠菜 see styles |
chǎo bō cài chao3 bo1 cai4 ch`ao po ts`ai chao po tsai |
stir-fried spinach |
炸丸子 see styles |
zhá wán zi zha2 wan2 zi5 cha wan tzu |
croquettes; deep fried food balls |
炸子雞 炸子鸡 see styles |
zhá zǐ jī zha2 zi3 ji1 cha tzu chi |
crispy fried chicken |
炸子鶏 see styles |
zaazuuchii / zazuchi ザーヅーチー |
(Chinese style) deep-fried chicken (chi: zhaziji) |
炸油餅 炸油饼 see styles |
zhá yóu bǐng zha2 you2 bing3 cha yu ping |
deep-fried cake |
焼き飯 see styles |
yakimeshi やきめし |
fried rice |
焼そば see styles |
yakisoba やきそば |
(irregular okurigana usage) (food term) yakisoba; fried noodles, usu. with with vegetables and meat |
焼蕎麦 see styles |
yakisoba やきそば |
(food term) yakisoba; fried noodles, usu. with with vegetables and meat |
焼餃子 see styles |
yakigyooza やきギョーザ |
(food term) pan-fried gyoza |
焼饂飩 see styles |
yakiudon やきうどん |
(irregular okurigana usage) fried udon |
牛脷酥 see styles |
niú lì sū niu2 li4 su1 niu li su |
ox tongue pastry, oval Guangdong pastry made of fried dough, resembling an ox tongue |
狐饂飩 see styles |
kitsuneudon きつねうどん |
(kana only) udon with deep-fried tofu |
狸饂飩 see styles |
tanukiudon たぬきうどん |
(kana only) noodles with bits of deep-fried tempura batter |
甜不辣 see styles |
tián bù là tian2 bu4 la4 t`ien pu la tien pu la |
deep-fried fish cake popular in Taiwan (loanword from Japanese "tempura") |
生揚げ see styles |
namaage / namage なまあげ |
deep-fried bean curd; undercooked |
生春巻 see styles |
namaharumaki なまはるまき |
(food term) fresh spring roll (i.e. not fried); summer roll; Vietnamese salad roll |
畑占地 see styles |
hatakeshimeji はたけしめじ |
(kana only) clustered domecap (Lyophyllum decastes); fried chicken mushroom |
畑湿地 see styles |
hatakeshimeji はたけしめじ |
(kana only) clustered domecap (Lyophyllum decastes); fried chicken mushroom |
磯辺揚 see styles |
isobeage いそべあげ |
(irregular okurigana usage) fried food wrapped in nori |
磯辺餅 see styles |
isobemochi いそべもち |
{food} (See 磯辺・いそべ・2) fried mochi covered in soy sauce and wrapped in nori |
稲荷揚 see styles |
inariage いなりあげ |
fried tofu (aburage) used for inarizushi |
稲荷鮨 see styles |
inarizushi いなりずし |
(food term) sushi wrapped in fried tofu |
空揚げ see styles |
karaage / karage からあげ |
(noun/participle) (food term) deep-fried food |
立田揚 see styles |
tatsutaage / tatsutage たつたあげ |
(irregular kanji usage) (food term) dish of fish or meat flavoured with soy sauce, mirin, etc., coated with starch and then deep-fried |
竜田揚 see styles |
tatsutaage / tatsutage たつたあげ |
(food term) dish of fish or meat flavoured with soy sauce, mirin, etc., coated with starch and then deep-fried |
粉吹芋 see styles |
kofukiimo / kofukimo こふきいも |
(food term) dish of potatoes first boiled, then spun around while fried in a bowl (making them look as if covered in powder) |
素揚げ see styles |
suage すあげ |
(food term) deep-frying without breading or batter; food deep-fried without breading or batter |
肯德基 see styles |
kěn dé jī ken3 de2 ji1 k`en te chi ken te chi |
KFC; Kentucky Fried Chicken |
能平汁 see styles |
noppeijiru / noppejiru のっぺいじる |
soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch |
芝麻球 see styles |
chiimaachuu; chiimaakao / chimachu; chimakao チーマーチュー; チーマーカオ |
{food} fried sesame ball (chi: zhīmáqiú, chi: jīmàkàu) |
花林糖 see styles |
karinto かりんと |
(ateji / phonetic) (kana only) fried dough cake; (female given name) Karinto |
茶巾鮨 see styles |
chakinzushi ちゃきんずし |
gomokuzushi wrapped in a thin layer of fried egg |
荷包蛋 see styles |
hé bāo dàn he2 bao1 dan4 ho pao tan |
poached egg; egg fried on both sides |
菜頭粿 菜头粿 see styles |
cài tóu guǒ cai4 tou2 guo3 ts`ai t`ou kuo tsai tou kuo |
stir-fried radish cake; chai tow kway |
薄揚げ see styles |
usuage うすあげ |
deep-fried tofu |
蛋包飯 蛋包饭 see styles |
dàn bāo fàn dan4 bao1 fan4 tan pao fan |
omurice, Japanese dish consisting of an omelet wrapped around fried rice and often topped with ketchup |
蛋炒飯 蛋炒饭 see styles |
dàn chǎo fàn dan4 chao3 fan4 tan ch`ao fan tan chao fan |
egg fried rice (made by stir-frying cold cooked rice with eggs and vegetables) |
辣子雞 辣子鸡 see styles |
là zi jī la4 zi5 ji1 la tzu chi |
laziji, spicy dish of chicken cubes stir-fried with chili peppers |
避風塘 避风塘 see styles |
bì fēng táng bi4 feng1 tang2 pi feng t`ang pi feng tang |
typhoon shelter (a cove where boats shelter from strong winds and rough seas, esp. in Hong Kong); (attributive) typhoon shelter-style, a cooking method associated with those who lived on boats in the coves, where crab, prawn or other meat is fried and flavored with spices and black beans |
雁擬き see styles |
ganmodoki; ganmodoki がんもどき; ガンモドキ |
(kana only) {food} ganmodoki; fried tofu fritter made with vegetables |
飛竜子 see styles |
hirousu / hirosu ひろうす hiryouzu / hiryozu ひりょうず hiryuuzu / hiryuzu ひりゅうず |
(1) filhos (traditional Portuguese dessert) (por:); (2) (ksb:) deep-fried tofu mixed with thinly sliced vegetables |
飛竜頭 see styles |
hirousu / hirosu ひろうす hiryouzu / hiryozu ひりょうず hiryuuzu / hiryuzu ひりゅうず |
(1) filhos (traditional Portuguese dessert) (por:); (2) (ksb:) deep-fried tofu mixed with thinly sliced vegetables |
餅巾着 see styles |
mochikinchaku もちきんちゃく |
(See 巾着・きんちゃく・2) mochikinchaku; glutinous rice in a pouch of fried tofu, used in oden |
骨煎餅 see styles |
honesenbei / honesenbe ほねせんべい |
deep fried fish bones (snack food) |
鶏唐揚 see styles |
torikaraage / torikarage とりからあげ |
(food term) deep-fried chicken |
いかり豆 see styles |
ikarimame いかりまめ |
{food} dried, fried broad beans |
いため飯 see styles |
itamemeshi いためめし |
(food term) fried rice |
いりちー see styles |
irichii / irichi いりちー |
(rkb:) stir-frying then boiling in liquid sauce; food that has been stir-fried and boiled in liquid sauce |
エビチリ see styles |
ebichiri エビチリ |
(kana only) (abbreviation) stir-fried shrimp in chili sauce |
カキピー see styles |
kakipii / kakipi カキピー |
(abbreviation) mix of peanuts and spicy baked or fried mochi chips in the shape of kaki (Japanese persimmon) seeds |
かす饂飩 see styles |
kasuudon / kasudon かすうどん |
(kana only) (See 油かす・あぶらかす・2) udon soup containing deep-fried beef offal |
カツレツ see styles |
katsuretsu カツレツ |
{food} cutlet (usu. crumbed and fried) |
カラアゲ see styles |
karaage / karage カラアゲ |
(noun/participle) (food term) deep-fried food |
から揚げ see styles |
karaage / karage からあげ |
(noun/participle) (food term) deep-fried food |
かりかり see styles |
karikari カリカリ |
(adj-na,adv-to,adv,vs) (1) (onomatopoeic or mimetic word) crisp (e.g. potato chip, fried fish, etc.); crunchy; (adv-to,adv,vs) (2) (onomatopoeic or mimetic word) grumpily; touchily; edgily; irritably; (3) (onomatopoeic or mimetic word) scratching; (place-name) Kurri Kurri (Australia) |
かりん糖 see styles |
karintou / karinto かりんとう |
(ateji / phonetic) (kana only) fried dough cake |
ケンチキ see styles |
kenchiki ケンチキ |
(abbreviation) (slang) Kentucky Fried Chicken |
チキンム see styles |
chikinmu チキンム |
{food} diced, pickled daikon (eaten as an accompaniment to fried chicken) (kor: chikinmu) |
テンプラ see styles |
tenpura テンプラ |
tempura (por: tempero, temporas); deep-fried fish and vegetables in a light batter |
トッポキ see styles |
toppoki トッポキ |
tteokbokki (kor:); ddeokbokki; stir-fried rice cake, meat, eggs, seasoning, etc. |
みそ炒め see styles |
misoitame みそいため |
(food term) fried dish seasoned with miso |
もんじゃ see styles |
monja もんじゃ |
(abbreviation) (See もんじゃ焼き) monjayaki; dish of pan-fried batter with various fillings |
ヤキソバ see styles |
yakisoba ヤキソバ |
(food term) yakisoba; fried noodles, usu. with with vegetables and meat |
丁丁炒麵 丁丁炒面 see styles |
dīng dīng chǎo miàn ding1 ding1 chao3 mian4 ting ting ch`ao mien ting ting chao mien |
chopped fried noodles |
両面焼き see styles |
ryoumenyaki / ryomenyaki りょうめんやき |
(adj-no,n) {food} fried on both sides; grilled on both sides |
中華炒め see styles |
chuukaitame / chukaitame ちゅうかいため |
{food} Chinese-style fried dish |
五色揚げ see styles |
goshikiage ごしきあげ |
mixed fried vegetables |
南蛮漬け see styles |
nanbanzuke なんばんづけ |
roasted or deep-fried fish or meat, marinated in a spicy sauce |
Entries with 2nd row of characters: The 2nd row is Simplified Chinese.
This page contains 100 results for "Fried" in Chinese and/or Japanese.Information about this dictionary:
Apparently, we were the first ones who were crazy enough to think that western people might want a combined Chinese, Japanese, and Buddhist dictionary.
A lot of westerners can't tell the difference between Chinese and Japanese - and there is a reason for that. Chinese characters and even whole words were borrowed by Japan from the Chinese language in the 5th century. Much of the time, if a word or character is used in both languages, it will have the same or a similar meaning. However, this is not always true. Language evolves, and meanings independently change in each language.
Example: The Chinese character 湯 for soup (hot water) has come to mean bath (hot water) in Japanese. They have the same root meaning of "hot water", but a 湯屋 sign on a bathhouse in Japan would lead a Chinese person to think it was a "soup house" or a place to get a bowl of soup. See this: Japanese Bath House
This dictionary uses the EDICT and CC-CEDICT dictionary files.
EDICT data is the property of the Electronic Dictionary Research and Development Group, and is used in conformance with the Group's
license.
Chinese Buddhist terms come from Dictionary of Chinese Buddhist Terms by William Edward Soothill and Lewis Hodous. This is commonly referred to as "Soothill's'". It was first published in 1937 (and is now off copyright so we can use it here). Some of these definitions may be misleading, incomplete, or dated, but 95% of it is good information. Every professor who teaches Buddhism or Eastern Religion has a copy of this on their bookshelf. We incorporated these 16,850 entries into our dictionary database ourselves (it was lot of work).
Combined, these cover 1,007,753 Japanese, Chinese, and Buddhist characters, words, idioms, names, placenames, and short phrases.
Just because a word appears here does not mean it is appropriate for a tattoo, your business name, etc. Please consult a professional before doing anything stupid with this data.
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No warranty as to the correctness, potential vulgarity, or clarity is expressed or implied. We did not write any of these definitions (though we occasionally act as a contributor/editor to the CC-CEDICT project). You are using this dictionary for free, and you get what you pay for.
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