Mirin is a traditional Japanese condiment, widely used in various dishes to add a delightful sweetness and depth of flavor. It is a type of rice wine, similar to sake but with a lower alcohol content and higher sugar content. The golden-hued liquid boasts a complex, rich taste that enhances the dishes it is incorporated into, resulting in a more balanced and harmonious execution of flavors. In the realm of home cooking, mirin serves as a versatile ingredient in various recipes, such as providing a subtle sweetness to savory dishes or acting as a glaze for teriyaki dishes. Its combination with soy sauce forms the base for many traditional Japanese sauces and marinades. Using mirin in your culinary endeavours not only expands your flavor profile, but also introduces you to the world of authentic Japanese cuisine.
CAL / 100G
Mirin FAQ
Cooking with mirin can often raise questions about its uses, substitutions, and how it contributes to the taste of a dish. One common mistake is using too much mirin which can overpower the dish with sweetness. For optimal usage, use a modest amount when adding it to your sauces or marinades. Another common error is substituting mirin with other types of rice wine without considering the sweetness level. Mirin is substantially sweeter than sake or rice vinegar, so substitutions need to consider this. To get the most from mirin, use it sparingly in stir-fries, marinades, or as a glaze for grilled dishes. Don't forget to cook it down in your dish to control the sweetness and bring out the depth of flavor. A lesser known tip when using mirin is it's ability to suppress the smell of fish and meat, making it a wonderful ingredient to use when preparing sushi or other seafood dishes.
Can I substitute mirin with sake?
I don't have mirin. What else can I use as a substitute?
Can I use mirin in desserts?
Can mirin be used in marinades?
Why is my dish too sweet after adding mirin?
Can mirin be used to glaze dishes?
Is mirin similar to rice vinegar?
Does mirin make dishes taste 'alcoholic'?
How to use mirin to suppress the smell of fish and meat?
Is there a non-alcoholic substitute for mirin?
Expiration & Storage Tips
When does mirin expire?
When unopened and stored at room temperature in a dark and cool pantry, mirin can last indefinitely, although its quality begins to degrade after about two years. If you've opened your bottle of mirin, it’ll stay good for about three months kept in a cool, dark place like a pantry. For optimal flavor and quality, it's best to use the mirin within one year. Once opened, it’s ideal to refrigerate mirin as it can extend its shelf life to about 6 months to a year. Freezing mirin is not common, and is not recommended as it can affect the taste and quality of the product.
How do you tell if mirin is bad?
To tell if mirin is off, you need to smell it. If it has a strong, unpleasant odor that doesn’t coincide with its typical aroma, or it has developed an off-taste, it's probably spoilt. Additionally, if there are visible signs of mold inside the bottle, you should discard it immediately. While mirin may darken over time, this isn’t necessarily an indication that it has gone bad, but rather a natural part of the aging process.
Tips for storing mirin to extend shelf life
• Keep your mirin in a cool, dark place, like a pantry or a cupboard, to prolong its shelf life. • Always ensure the bottle is sealed properly - oxygen can speed up the degradation process. • If keeping it in the refrigerator post-opening, ensure it's tightly sealed to prevent absorption of other food odors. • Don't transfer the mirin into another container - the original bottle is designed to keep the product fresh longer.
10 - 14
Health Info
Allowed on these diets
Recipes with what you have
Download Cooklist
Get the app to track inventory, save recipes, build meal plans and order groceries from local stores.
Scan to download
QR Code