Mirin
Mirin is one of the regular three ingredients in Japanese cooking along side soy sauce and sake. It is often called sweet cooking sake (because all alcohol falls under the umbrella of sake in Japan) but it isn’t real “Sake”. It is actually based on Shochu (distilled rice spirits) and mouldy rice. Of course it is not as simple as that, but you get the idea. It ends up as a moderate alcohol (around 14%) liquid that is used exclusively in cooking.
Alternatively there are low alcohol imitation mirin products available, that apparently don’t taste as good, but I am not sure if you will be able to tell the difference in the final dish.
Mirin is used in Japanese cooking in a particular ratio which goes along with a poem that I can never remember, but the basic principle that I use is to add the same amount of mirin as I do sake and a little bit less soy. This seems to work well, but if anyone can remind me of the poem, then I’d love to hear it.
When mirin isn’t available, I have heard some people use sweet sherry in their recipes. I haven’t tried this myself, but I’d love to hear from anyone who has. Does it work?
If you are serious about cooking Japanese food, you should really try to put some mirin on your shopping list or at least try to find a suitable substitute.
Tags: Ingredient Spotlight, JapaneseRelated Stories
POSTED IN: Ingredient Spotlight, Japanese
2 opinions for Mirin
Brian Layman
Jul 5, 2007 at 8:08 pm
Mirin is helpful in many cooking situations.
It’s my secret ingredient for my asparagus. Saute in butter with lime juice and a small squirt if lemon. Then when near done turn up to high and pour mirin into the bottom of the pan and cover. It will produce large bubbles but keep on high and move pan around to stir up the stocks. Take of heat when nearly evaporated.
What you’ve done is carmalized the mirin and made some very delicious asparagus. Quite good. With the tang of the lime, the mirin balances out to a mild sweet and sour, smoothed by the butter base. Just don’t over cook! It might take you a little bit of practice to carmalize AND keep the tender crunchiness your diners will desire.
Tom
Jul 15, 2007 at 7:37 pm
Hi Brian
Asparagus and Mirin sounds like a good combination. I’ll have to give it a go.
Thanks
Tom
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