Disclosed are a seasoning for a cooking dish and a cooking method that provide a freshly cooked and cooked texture without cooking for a long time. SOLUTION: Oil, salt and emulsifier are contained, and the emulsifier is contained in an amount of 0.1% by mass or more with respect to the oil. When cooking in straight conversion, the pH is 4.0 to 7.0, and Brix is 1 to 15. Ingredients are adjusted so that the oil concentration is 0.1 to 4% by mass, the emulsifier concentration is 1% by mass or less, and the static viscosity when heated at 80 ° C. is 100 mPa · s × g / cm 3 or less. A cooking method for imparting a simmering feeling to a dish by cooking using a seasoning and the seasoning. . A seasoning for heating, wherein the emulsifier is lecithin and is derived from soybean or egg yolk. A seasoning for a heated dish, wherein the heated dish is a starch food and noodles, or a pot dish. [Selection figure] None【課題】長時間の加熱調理を伴わずに、加熱料理のでき立ての食感と煮込み感とを付与する加熱料理用調味料及び加熱調理方法の提供。【解決手段】油、食塩及び乳化剤を含有し、乳化剤を油に対して０．１質量％以上含有し、ストレート換算で調理する時に、ｐＨが４．０～７．０、Ｂｒｉｘが１～１５、油濃度が０．１～４質量％、乳化剤濃度が１質量％以下、８０℃加温時での静粘度が１００ｍＰａ・ｓ×ｇ／ｃｍ３以下となるように成分調整されている加熱料理用調味料及び該調味料を使用して加熱調理することで、料理に煮込み感を付与する加熱調理方法。。前記乳化剤がレシチンで大豆又は卵黄由来である加熱用調味料。前記加熱料理が澱粉食品であり麺類であるか、又は、鍋料理である加熱料理用調味料。【選択図】なし
