In this process, as the awabi gradually shrink and change in shape, they should be constantly reshaped and stewed, taking care that the meat does not burn on the bottom of the pot.
この時、鮑はしだいに縮まり、または変形するから、常に整形をし、かつ、肉が釜の底に焦げ付かないように注意しながら煮熟する。