Categories: Recipe

9 Best Mirin Substitutes

Published by

James marcus

1 year ago

From sake to sweet marsala, discover the best mirin substitutes for your cooking needs. Explore their flavors, usage ratios, and tips for making your own.

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Mirin, a sweet rice wine, is popular in Japanese cuisine. Its unique flavor profile adds subtle sweetness and depth to dishes. However, there may be times when you run out of mirin or cannot find it in your local grocery store. Fortunately, several mirin substitutes work just as well as the real thing. This article will explore the best mirin substitutes, how to use them, and what applications they are suited for.

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Aji-Mirin

Aji-mirin, which translates to “tastes like mirin,” lives up to its name. You’ll find this in many supermarkets, and the product is less expensive than real mirin (hon-mirin). Aji-mirin comprises alcohol, rice, water, salt, and sweeteners and is one of the best substitutes for hon-mirin as it offers all the flavor notes of the real thing. Aji-mirin is layered, tangy, and sweet and replaces mirin in equal parts.

Sake

Sake, a traditional Japanese rice wine, is another excellent substitute for mirin. The main differences between the two are sugar and alcohol content. Sake has less sugar and more alcohol. The rice wine typically contains 15-16% alcohol, while mirin is 14% alcohol. Despite the minor differences, sake provides a similar sweetness and acidity. Use sake as a 1:1 substitute for mirin in your recipes and sugar to compensate for the lower sugar content. Stick with 2 parts sake to 1 part sugar or honey. For example, if you substitute 2 tablespoons of mirin with 2 tablespoons of sake, add 1 tablespoon of sugar or honey.

Rice Vinegar

Rice vinegar also makes the list of best mirin substitutes. Rice vinegar, or rice wine vinegar, has a similar flavor profile, with the main difference being its sour kick. In some applications, this sourness can overpower. To offset that, add sugar. Mix in ½ teaspoon of sugar (or honey) for every teaspoon of mirin that a recipe calls for. This substitute works best in marinades, sauces, and dressings.

Sweet Marsala Wine

Sherry

Sherry is another excellent mirin substitute since the fortified wine has a similar sweetness and complexity. Dry or sweet doesn’t matter, as sherry possesses a pleasant sweetness regardless of the type. Just remember that sherry also has a more robust flavor, so you want to use it sparingly, specifically ½ teaspoon at a time. It works well in marinades, sauces, vinaigrettes, soups, stews, and braises.

Dry White Wine

If you have dry white wine available, you can use it as a substitute for mirin. Just remember to add sugar to counteract the tart acidity. Replace mirin with wine in equal parts, then add sugar to the recipe for balance, specifically ½ teaspoon per tablespoon of dry white wine. The general rule of thumb is to use a wine you enjoy drinking instead of going out of your way to buy a cheaper wine since it may impart a flavor you aren’t fond of.

Dashi Stock and Sugar

If you want an alcohol-free mirin substitute, dashi stock mixed with sugar is perfect. This mirin substitute works best in soups, stews, and other simmered dishes that call for dashi. All you need to do is add sugar. Therefore, there is no specific ratio to use. Instead, use dashi stock as the recipe requires, then sweeten to taste. It doesn’t matter if you use a dashi packet you have lying around or make it from scratch with kombu and bonito flakes.

White Grape Juice

White grape juice, especially the unsweetened variety, can be used as a mirin substitute in specific recipes. It offers a mild sweetness and fruity flavor that can complement various dishes. This may sound like an odd replacement, but the juice possesses many of mirin’s characteristics when you think about it. It is tart and sweet with complex notes that give it depth. If you go this route, use high-quality, 100% white grape juice without unnecessary additives, as they will mask the fruit’s natural flavor, which is what makes this mirin substitute one of the best. To replace a tablespoon of mirin, use a tablespoon of juice. If you find the juice to be a little too sweet, mix in ½ teaspoon of fresh lemon juice. This swap works well in marinades, soups, stews, and braises.