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