<entry id="2213484" stat="A" corpus="jmdict" type="jmdict">
<ent_corp type="jmdict">jmdict</ent_corp>
<ent_seq>1433770</ent_seq>
<k_ele>
<keb>綴じる</keb>
<ke_pri>ichi1</ke_pri>
</k_ele>
<r_ele>
<reb>とじる</reb>
<re_pri>ichi1</re_pri>
</r_ele>
<sense>
<pos>&v1;</pos>
<pos>&vt;</pos>
<gloss>to bind</gloss>
<gloss>to file</gloss>
</sense>
<sense>
<pos>&v1;</pos>
<pos>&vt;</pos>
<field>&food;</field>
<misc>&uk;</misc>
<gloss>to finish (a dish) by pouring beaten egg into the broth</gloss>
</sense>
<sense>
<pos>&v1;</pos>
<pos>&vt;</pos>
<misc>&dated;</misc>
<gloss>to sew up</gloss>
<gloss>to stitch together</gloss>
</sense>
<info>
<audit time="2013-10-15 06:02:24" stat="A" unap="true">
<upd_uid>pupchurch</upd_uid>
<upd_name>Paul Upchurch</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>I'm not sure if there's a good, concise gloss for sense 2 that covers the whole meaning.
Throwing in an xref for clarity.</upd_detl>
<upd_refs>daijs
http://oshiete.goo.ne.jp/qa/2713351.html</upd_refs>
<upd_diff>@@ -18,0 +18,6 @@
+&lt;sense&gt;
+&lt;pos&gt;&amp;v1;&lt;/pos&gt;
+&lt;pos&gt;&amp;vt;&lt;/pos&gt;
+&lt;xref type="see" seq="1562970"&gt;丼・どんぶり・2&lt;/xref&gt;
+&lt;gloss&gt;to top with egg (e.g. donburi)&lt;/gloss&gt;
+&lt;/sense&gt;</upd_diff>
</audit>
<audit time="2013-10-15 06:12:30" stat="A">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
</audit>
<audit time="2022-11-10 05:13:22" stat="A" unap="true">
<upd_name>Opencooper</upd_name>
<upd_detl>2. to finish a dish by topping with beaten egg?</upd_detl>
<upd_refs>gg5 &amp; meikyo for added sense

* genius: ② 鶏肉を卵でとじる *mix* chicken pieces *with beaten egg*
* reverso: また、カツ丼専門店では、カツ丼を綴じる玉子をカレーソースに置き換えたカレーカツ丼がある。 Also, some katsudon (pork cutlet on rice) restaurants have "curry katsudon" on the menu, in which the egg soup for binding the cutlet in katsudon is replaced by curry sauce.

* https://shoku-and-awe.tumblr.com/post/174580452427 – Toji is a cooking technique where you finish a dish by pouring beaten egg into the broth.
* https://www.hirokoliston.com/cabbage-peas-tamago-toji/ – ‘Tamago Toji’ is a Japanese cooking method to bind the ingredients cooked in sauce or soup with ‘Tamago’, egg(s).</upd_refs>
<upd_diff>@@ -23,0 +24,7 @@
+&lt;sense&gt;
+&lt;pos&gt;&amp;v1;&lt;/pos&gt;
+&lt;pos&gt;&amp;vt;&lt;/pos&gt;
+&lt;misc&gt;&amp;dated;&lt;/misc&gt;
+&lt;gloss&gt;to sew up&lt;/gloss&gt;
+&lt;gloss&gt;to stitch together&lt;/gloss&gt;
+&lt;/sense&gt;</upd_diff>
</audit>
<audit time="2022-11-10 05:48:43" stat="A">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
</audit>
<audit time="2022-11-11 23:49:02" stat="A" unap="true">
<upd_uid>robin1354</upd_uid>
<upd_name>Robin Scott</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_refs>Opencooper's refs
https://www.orangepage.net/ymsr/kihon/hatena/posts/2165
卵でとじ	21990	97.6%
卵で綴じ	531	2.4%</upd_refs>
<upd_diff>@@ -21,2 +21,3 @@
-&lt;xref type="see" seq="1562970"&gt;丼・どんぶり・2&lt;/xref&gt;
-&lt;gloss&gt;to top with egg (e.g. donburi)&lt;/gloss&gt;
+&lt;field&gt;&amp;food;&lt;/field&gt;
+&lt;misc&gt;&amp;uk;&lt;/misc&gt;
+&lt;gloss&gt;to finish (a dish) by pouring beaten egg into the broth&lt;/gloss&gt;</upd_diff>
</audit>
<audit time="2022-11-11 23:55:50" stat="A">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
</audit>
</info>
</entry>