Tip Tuesday 1/10/17
Mirin is a common staple ingredient in Japanese cuisine. It is a type of rice wine, similar to sake, but with a lower alcohol content and a higher sugar content.
- There are three types of mirin:
Hon Mirin (true mirin): it contains approximately 14% alcohol and is produced by a 40-60 day mashing process
- Shio Mirin: has an alcohol level as low as 1.5%, mainly to avoid the tax on alcohol.
- Shin Mirin (new mirin): captains less than 1% alcohol, but still retains most of its flavor
*Because of the low levels of alcohol, it can easily be burned off during the cooking process.
- Mirin is a very versatile ingredient, some of its most common uses include:
- To balance the saltiness of sauces such as soy sauce
- To tone down the taste and smell of fish or gamey meats
- For a glaze for vegetables, meats and fish
- In sauces, marinades and vinaigrettes
Mirin has a strong distinctive flavor as well as a lot of sugar, so using this a little bit at a time would be very beneficial. A little truly goes a long way.
If you need mirin for a recipe, you can use one of the alternatives by just adding about 1/2 of a teaspoon of sugar to 1 tablespoon of the liquid:
- Dry Sherry
- Sweet Marsala Wine
- Dry White Wine
- Rice Vinegar