Miran Japanese

Miran Japanese
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marthastewart.com Food & Cooking Cooking How-Tos & Techniques What Is Mirin, and How Do I Use It at Home?
Learn about this Japanese condiment, including how it's made and how to use it in your own cooking.
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What Is Mirin, and How Do I Use It at Home?
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What Is Mirin, and How Do I Use It at Home?
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One of the hallmarks of Japanese cuisine are sauces packed with umami flavor . While everyone is familiar with soy sauce, another key ingredient in Japanese recipes that you may be less familiar with is mirin, a Japanese rice wine. Below, why you should make this a pantry staple in your kitchen and our favorite recipes that highlight mirin's sweet, umami-rich flavor.
Mirin is a subtly sweet Japanese rice wine with a flavor profile similar to sake , but a lower alcohol content (approximately 10 percent to 14 percent alcohol by volume, or ABV). The alcohol cooks off once it's heated through. It boasts bold umami flavor, which is why it's a popular ingredient in Asian sauces and marinades, including teriyaki sauce. And the sugar content of mirin means it adds shine to sauces , glazes , and dressings.
If you don't cook Asian food frequently at home, you probably don't have mirin on hand. In a pinch, substitute vermouth , dry sherry, or marsala wine for mirin. You could also mix 1/2 teaspoon sugar into one tablespoon of rice wine vinegar to mimic mirin's flavor.
There are two types of mirin-pure mirin and "aji-mirin," which is a sweeter, more commercialized version that's usually easier to find. Kikkoman is the most common brand of aji-mirin, and it's available in grocery stores for approximately $3. Pure mirin is sold in specialty Asian grocery stores and some gourmet markets.
Mirin can be kept in the refrigerator or in a cool, dark pantry for up to six months after opening.
Mirin is a key ingredient in sweet Teriyaki Sauce , which can be brushed on beef, chicken, and salmon, or vegetables. It's also delicious in the marinade for Korean Beef Chuck Roast , Japanese Salad with Shiso Leaves, Sake, and Soba Noodles , and as a key component of the sauce for Vegan Sushi .

This subtly sweet, slightly tangy rice wine is the key to homemade teriyaki sauce, plus so much more.
Kikkoman Aji-mirin, 10-Ounce Bottle
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Have you ever looked at the ingredient list for a dish like salmon teriyaki and wondered aloud, "What is mirin, anyways?" Chances are you've had it, even if you've never bought it or cooked with it. 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.
You better believe there's at least a little bit of mirin in that bowl of ramen.
Mirin is similar to sake, but has more sugar and a lower alcohol content (14% to be precise). A staple in many Japanese kitchens, it pairs especially well with soy sauce (both of which are ingredients in homemade teriyaki sauce ). Of course, there's a chance that your local grocery store won't carry mirin—at least not in its purest form. Some bigger brands like Kikkoman will be labled as "aji-mirin" (which translates to "tastes like mirin"), which means they're probably cut with added sweeteners, but they'll more than do the trick. You can always buy mirin online , but if you're really in a crunch, you can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use.
And once you do? Congratulations. You've just unlocked a treasure trove of dipping sauces, broths, marinades, and glazes to use in recipes like tuna poke , shoyu ramen , and stir-fried udon . You're rich, at least when it comes to mirin knowledge and flavor. When it comes to paying rent, we're not sure that mirin will contribute much. But let's not think about that. Let's get cooking.
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Miran was born on March 28, 1989 in Nagoya, Japan. She is an actress.
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Though no cuisine can truly be reduced to a single flavor, it's safe to say that without a sense of umami, Japanese cooking is missing one of its defining characteristics. There are a lot of ways to incorporate the "fifth flavor" into recipes, including soy sauce and fish sauce , but one of th
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