Mirin is a subtly sweet Japanese rice wine with a lower alcohol content (14%) compared to sake
. It is a staple in many Japanese kitchens and is often used in various dishes, including teriyaki
. Mirin has a complex and rich flavor with loads of umami, and its high sugar content balances the salty flavor of soy sauce, another classic Japanese condiment
. Some key points about mirin include:
- Fermentation : Mirin is made by fermenting steamed mochi rice, koji (fermented rice), and shochu (sweet potato alcohol) for 40 to 60 days
- Usage : Mirin is used in savory cooking and is often paired with soy sauce to make a braising liquid or as a component in dipping sauces for various Japanese dishes, including noodles, sashimi, tonkatsu, and tempura
. It is also used to remove fishy or meaty smells in the preparation stage of cooking and helps the fish hold its shape when cooked
- Substitutes : If you cannot find mirin in your local grocery store, you can use dry sherry, sweet marsala wine, or rice vinegar as substitutes. However, you will need to counteract the sourness with about 1/2 teaspoon of sugar for every tablespoon of substitute used
Mirin can be used in a variety of dishes, such as teriyaki, braised pork ramen, pork and noodle stir-fry, and miso soup
. It can also be used in marinades, stir-fries, salad dressings, dips for pot stickers and dumplings, and soups
