煮に切きる

godan verb (-ru)

boil down sake/mirin to reduce alcohol

Cooking technique used to remove alcohol from sake, mirin, or similar liquids by boiling, while retaining flavor.

• みりんを煮に切きってから料りょう理りに使つかうと、アルコールが飛とんでまろやかになる。

  If you boil down the mirin before using it in cooking, the alcohol evaporates and the flavor becomes mellow.