Mirin is a sweet rice wine used often in Japanese cuisine. It is a clear liquid with a syrupy consistency. However, the color might range from clear to golden depending on the brand.
Although initially used as a luxury liquor, it was distilled to increase shelf life as the high concentration of sugar and yeast promoted spoilage. However, due to the prevalence of high levels of alcohol even after distillation, it was easier to obtain a high sugar content in the liquid. Therefore, Mirin was first introduced as a sweetener in dishes but later became a staple condiment in many Japanese recipes due to its rich flavor and aroma.
There are mainly two types of mirin; true mirin (hon mirin) and mirin-like condiments (aji-mirin) which mainly differs in the alcohol content. Hon-mirin can be stored at room temperature while aji-mirin should refrigerate for three months. Mirin-like condiments are used as substitutes for Hon mirin. In addition, homemade recipes and other condiments are also used as alternative mirin.
Hon mirin and Aji mirin
Hon-mirin is true mirin whereas aji-mirin refers to mirin-like condiments. There are two varieties of aji-mirin; Mirin-fu chomiryo and Hakko chomiryo. Mirin-fu chomiryo is the most widely used mirin due to its higher resemblance to true mirin and availability. The alcohol content in Mirin-fu chomiryo is less than 1% which is very much lower than true mirin which contains 14% alcohol. Therefore, it is cheaper than hon-mirin. However, Mirin-fu chomiryo is the variety that resembles true mirin the most.
The other variety of aji-mirin is Hakko chomiryo. It has the same composition of alcohol as true mirin but it includes 2% salt. It can be used as a substitute for mirin, as a fermented seasoning, or as cooking wine. Sugar in aji-mirin is due to corn syrup, unlike hon-mirin which contains sugar produced by the fermentation process. This results in Aji-mirin possessing less flavor than hon-mirin. In addition, unlike Hon mirin which contains only three ingredients, aji-mirin contains glucose syrup, water, alcohol, rice, corn syrup, and sometimes salt.
What are Mirin alternative?
Alternatives to mirin incorporate a combination of sweetness and acidity. So, it commonly includes alcohol combined with sugar.
Some of these alternatives are,
A mixture of sake and sugar
Sake has more alcohol and less sugar content than mirin.
It can be used with or without mixing with sugar. If more sweetness is needed, one teaspoon of sugar can be mixed with one tablespoon of the alcohol.
A mixture of white rice wine and sugar.
As rice wine contains higher alcohol and lower sugar percentage than mirin, it will be required to dilute the wine using water and increase sweetness by adding sugar. Rice wine to sugar ratio 1:1
A mixture of dry sherry and a pinch of sugar.
Dry sherry contains higher alcohol content (15-17%) however reduced during cooking. Therefore, it is sufficient to add a pinch of sugar to the alcohol (half a teaspoon for a tablespoon of sherry) just to reproduce the sweetness of mirin.
Shao Xing cooking wine
This is a Chinese version of mirin. This can be used with or without sugar based on the requirement.
Kombucha
Ginger flavored or non-flavored Kombucha which has the same alcohol content as mirin can be used with or without sugar as an alternative to mirin.
Sweet Marsala wine
The sweetness of sweet marsala wine is the same as Mirin. So, it is not compulsory to add sugar to this cooking wine. But need to be diluted with water as the alcohol content (15-20%) of the wine is higher than Mirin.
A dry white wine
A wine that is not too sweet and buttery should be selected. The best pick, in this case, is Sauv-blanc. Though this has less sugar content than mirin, the flavor of tanginess and aroma is very much similar to Mirin. Therefore, a mixture of the wine and sugar (half a tablespoon per tablespoon of the wine) can replace mirin.
A mixture of vinegar and sugar
This is an alcohol-free mirin replacement. Rice vinegar/coconut vinegar is more acidic than mirin, therefore it has a dominant sour flavor which can be reduced by diluting with water and sugar. One tablespoon of vinegar can be mixed with one teaspoon of sugar.
To prepare a mixture for mirin replacement
Step 01-Heat water in a saucepan on medium to high heat.
Step 02-Add sugar while stirring until it all dissolves in water.
Step 03-Once dissolved, boil for 2-3 minutes and remove from heat.
Step 04-Add the alcohol in portions to get the desired taste. Always check the taste before using it to prepare many dishes.
Step 05-Use it after it reaches room temperature. This mixture can be stored in an airtight container for weeks.
Conclusion
Mirin is the perfect condiment if you need a range of tangy, sweet, and umami flavors in your dishes. However, it might be hard to find True Mirin in your local stores depending on policies of selling alcohol-based products. But there is no need to worry, as there are plenty of mirin alternatives to bring out the resemblance of mirin flavor.
What is true Mirin?
True Mirin, also known as Hon mirin, is made by fermenting a mixture of only three ingredients; mochigome (Steamed glutinous rice), Koji (cultured rice), and shochu (distilled alcohol) for about two months. It contains 14% alcohol and 0% salt. The sweet flavor is due to the lengthy fermentation process (ranging from two months to years) that converts rice starch to sugar. The quality of Mirin depends on the duration of fermentation and the quality of rice.
What is the best brand for Mirin?
The most famous Japanese brands of Hon mirin are Takara and Mitsukan. Kikkoman is a well-known brand for aji-mirin.
What is umami flavor?
As first described by a Japanese chemist, Kikunae Ikeda in the 19th century, umami is the flavor produced when foods such as cheese age or other food such as meat are heated by cooking. It factually refers to the Japanese meaning of the word Umami, “a pleasant savory taste”
How is mirin used for cooking?
It is used as glazing as well as a seasoning ingredient. It is used in soups, broths, marinades, and sauces that require a combination of umami and sweet flavor. The distinct flavor of mirin can be used to reduce the strong flavors of meat and fish.
What does Mirin taste like?
True Mirin adds a layer of umami flavor and a combination of sweet and tangy. However, other types of Mirin-containing salt may be salty. So as the taste is strong only small quantities must be used.
