There's a certain hard-to-place umami flavor present in many Japanese dishes, from teriyaki to ramen. There's a sweetness there, sure, but also a subtle tang and a richness that can be tough to describe. Well, one of the key ingredients behind that flavor is often mirin, a subtly sweet Japanese rice wine.
And if you don't have a bottle in your pantry, you're missing out. A staple in many Japanese kitchens, it pairs especially well with soy sauce both of which are ingredients in homemade teriyaki sauce. True mirin, also known as hon-mirin, has only three ingredients: the rice, koji, and shochu mentioned above.
Its natural sweetness comes from its lengthy fermentation. It is hard to find hon-mirin in U. The other type of mirin, aji-mirin, has two varieties. Mirin-fu chomiryo which translates to "mirin-like seasoning" is one. This is the is the most widely sold and used form of mirin in the U. This aji-mirin gets its sweetness from sugars like corn syrup.
While its flavor isn't as complex and deep as hon-mirin, Sake Times says "it's a very cost-effective way to get the job done. Finally, there is a mirin substitute called hakko chomiryo, or fermented seasoning. The salt allows it to be treated as a seasoning or a "cooking wine," which is also not subject to alcohol taxes via Chopsticks Chronicles. It is mirin that gives "a fundamental sweetness, shine, and aesthetic beauty to Japanese food," according to " The Last Artisans of Japan ," a short film about the generations-old Hakusen Miren Brewing Company.
But sweetness is just the beginning when it comes to the flavor profile of mirin. This thick, rich rice wine has been described as bold and layered, and a combination of tangy and sweet via The Spruce Eats. In broths and marinades, mirin's sweetness complements salty ingredients like tamari or soy sauce. Mirin also adds a layer of umami richness, which makes dipping sauces, glazes, and marinades more delicious.
According to The Kitchn , mirin has the ability to temper the strong flavors of fish or gamey meats. Because mirin has a strong and distinct taste, it should be used in small quantities so as not to overpower the other flavors of the dish.
Mirin is a valuable pantry ingredient that allows you to make a variety of creations, particularly broths, sauces, and marinades for meats, fish, or vegetables. Whenever you want the combination of umami and sweet in a dish, incorporate some mirin.
Mirin's high sugar content makes it ideal for glazes and sauces. Mirin is also used as a seasoning in Japanese izakaya — small plates and snacks, similar to Spanish tapas. According to The Kitchn , a drizzle of mirin is the finishing touch for several Japanese soups, namely miso soup. Known as a key ingredient in teriyaki as well as ponzu sauce , mirin is also used in the tempura dipping sauce ten-tsuyu via The Spruce Eats.
However, rice wine is very sour, so to counteract the sour taste, you need to add sugar. Since this combination has a very similar flavor to mirin, you can use it for all types of dishes. You can use it to make a dipping sauce for sushi, as a marinade for fish, and as a condiment for noodles.
This means the second quantity is 5 times larger than the first. You need a bit of sake and lots of honey and maple syrup. As the best mirin substitute, this mixture has a thick syrup-like texture and consistency, so you can use it in all dishes that require mirin. Looking for good sake to cook with? The sugar balances out the acidity of the dry wine and gives a very umami type flavor.
So white wine is a good mirin substitute. Sherry is an alcoholic beverage originally from Spain. This fortified wine is used when making sauces and glazes, and cooking meats like pork and poultry.
Use dry sherry for cooking meat, especially beef and poultry. It makes the meat very tender and adds a hint of sweetness. Sweet Marsala is a fortified wine, similar to dry sherry. It contains brandy or other distilled spirits and has a sweet flavor. It works well with soba noodles, as part of a glaze for beef, and it can also replace mirin in Japanese salad. Usually, it has a botanical aroma and sweetness. Not a fan of alcohol? If you want to cook without any alcohol maybe for halal purposes but still want a similar flavor to mirin, you can always use a mixture of water and agave syrup.
The best substitute for mirin is alcohol-free mirin called mizkan honteri mirin. This Japanese bottled seasoning has basically the same flavor as regular mirin, with the same amount of sweetness. Check out my top pick for the ultimate best alcohol-free mirin.
No, not all mirin has alcohol. Alcohol-free mirin is called honteri, and it has almost identical flavors to regular rice mirin. It infuses your food with a distinctly sweet flavor.
Honteri works well in teriyaki, sukiyaki , and as a marinade for meat and seafood. In addition, you can substitute it for regular mirin in all recipes like soups, stocks, sauces, noodles, and stir-fries. You can also use alcohol-free mirin to tone down fishiness and the strong flavors in game meat and beef. The flavor of this sweet seasoning is almost identical to regular mirin. Just like mirin, it meshes well with salty sauces like soy and tamari.
But some types of mirin substitutes contain a lot of corn, so you can liken the taste to corn syrup and even maple syrup. Poor quality mirin substitutes will also taste a lot like artificial sweeteners.
This is probably the cheapest non-alcoholic mirin substitute. White grape juice is readily available at all supermarkets.
0コメント