煮に切きり

noun

boiling sake or mirin to reduce alcohol; boiled-down sake; boiled-down mirin

Cooking technique: heating sake or mirin to evaporate alcohol while concentrating flavor. Also refers to the resulting liquid.

• 煮に切きりみりんは照てり焼やきのたれによく使つかわれる。

  Boiled-down mirin is often used in teriyaki sauce.

• 料りょう理り酒しゅは煮に切きりしてから使つかうと、アルコールが飛とんでまろやかになる。

  If you boil cooking sake before using it, the alcohol evaporates and it becomes milder.