About YUUNitsumeru (reducing)
Simmering a liquid so the water cooks off and the flavor gets stronger. Sauces become thick and glossy.
👀 At a glance
🍯WhatCook the liquid down
👀Look forThick and glossy
🔥HeatAbout medium
🥄 How to
1
Simmer with the lid off so the steam escapes
2
Stir now and then
3
When it’s thick and glossy, turn off the heat
💡 Why reduce
- The flavor becomes rich and strong
- The sauce gets thick and clings well
- It turns glossy and looks delicious
⚠️ Be careful
- With less liquid, it burns easily. Stay by the stove and keep stirring at the end
- Sauces with sugar or mirin burn especially fast
- It may splatter. Don’t lean in too close
Recipes that use this
Atsuage Teriyaki (Thick Fried Tofu in Sweet Soy Glaze)
About 15 minServes 2
Butter Chicken Curry
About 1 hrServes 3–4
Buta no Kakuni (Braised Pork Belly)
About 2 hrServes 3
Kani Cream Korokke (Creamy Crab Croquettes)
About 1 hr 40 minServes 2–3
Keema Curry
About 25 minServes 2
Spaghetti with Meat Sauce
About 40 minServes 2
Mackerel Mirin-yaki (Sweet Soy-Glazed Mackerel)
About 45 minServes 2
Saba Misoni (Mackerel Simmered in Miso)
About 30 minServes 2
Satoimo no Nikkorogashi (Glazed Simmered Taro)
About 40 minServes 2–3
Tebamoto no Sappari-ni (Chicken Drumettes Simmered in Vinegar and Soy Sauce)
About 40 minServes 2–3
Tuna and Tomato Pasta
About 25 minServes 2