Mirin is a sweetened Japanese rice wine commonly whisked into sauces, dressings, and marinades, and added to simmered dishes like soups and stews.
Alcohol Content
This high alcohol content gives Shaoxing wine its distinctive flavor and allows it to be used as a preservative in some Chinese dishes. Mirin, on the other hand, has a lower alcohol content of around 14% and is often used in Japanese dishes that require a lighter, sweeter flavor.
According to various historical documents, it was in the age of provincial wars (1467 – 1615) when "mirin" was born in Japan. There are two views about the origin of mirin. One is "sweet sake" from ancient times, like concentrated sake and white sake.
Mirin – a Japanese sweet cooking wine. If you use this, omit or reduce sugar called for in the recipe because Mirin is much sweeter than Chinese Cooking Wine.
We don't use Mirin at all in Chinese cooking (where Shaoxing wine and other Chinese rice wines dominate), but we wouldn't use anything else for a good teriyaki sauce and other Japanese dishes like Gyudon or Sukiyaki.
Shao Xing cooking wine is the Chinese equivalent of mirin, and can also be used with or without sugar or honey according to taste. Water can also work if you're looking for an alcohol-free option.
Mirin is a Japanese rice wine made specifically for cooking. Mirin has a similar flavor profile to Shaoxing. This provides a similar outcome to your recipe in both flavor and texture. Compared to Shaoxing, mirin is a bit sweeter.
It is not suggested to replace one for another. Although Shaoxing cooking wine and Mirin are all cooking wines, their traits and functions are not the same. If you don't have Mirin, the better replacement than cooking wine is rice wine with brown sugar in a ratio of 3:1 or grape wine with a little vinegar.
Differences Between Mirin and Rice Vinegar
Speaking of the fermentation process, rice vinegar goes through a longer aging process than mirin, thus giving it an umami-type flavor. WIth less of an aging process, mirin is left with a much sweeter taste than its vinegar alternative.
Sake or Mirin
Commonly referred to as the Japanese version of rice wine (although it actually has more in common with brewing beer), sake actually has a very different flavor than a Chinese rice wine. However, some cooks prefer it, and it really comes down to personal preference.
A low alcohol, sweet wine made from glutinous rice. Essential in Japanese cuisine, Mirin adds sweetness and flavour to a variety of dishes, sauces and glazes. 500mL - $11.50. Decrease quantity for The Essential Ingredient Mirin Increase quantity for The Essential Ingredient Mirin.
Japanese basic seasonings: vinegar and mirin. Generally, they contain alcohol and are thus not suitable for Muslims.
How to Store Mirin. Hon mirin has more alcohol; therefore, you can store it in a dark, cool place for up to 3 months. If you store it in the refrigerator, sugar may be crystallized. Mirin-like condiment has less alcohol; therefore, make sure to store in the refrigerator and used within 3 months.
If your recipe calls for Shaoxing rice wine but you don't have any, think about using another kind of rice wine. Mirin is a good sub: It's a Japanese rice wine that's made from fermenting steamed glutinous rice, mixing it with a rice liquor and allowing the fermentation process to take place.
The distinction in Asian rice vinegar is made between Japanese and Chinese rice vinegar. Japanese rice vinegar is white and mild of flavour. Chinese rice vinegar can be black, red or white and has a stronger flavour than Japanese rice vinegar. The colour difference occurs by using different types of rice.
Mirin is now recognized as a "seasoning" in Japan but in the past, it was enjoyed as a sweet, high-class alcoholic beverage. It was also drunk as a “sweet nourishing drink” that is effective in recovering from fatigue and preventing summer fatigue.
While both are made from rice, rice wine and rice vinegar are very different products and should not be used interchangeably. Pale dry sherry or dry white wine make good substitutes for rice wine, while apple cider vinegar makes a nice replacement for rice vinegar.
Both are frequently used hand in hand in a recipe for Japanese cooking. One of the main differences is sake contains higher alcohol and lower sugar contents, while mirin has a higher sugar content and lower alcohol content. Sake is often added earlier in the cooking process to allow some of the alcohol to evaporate.
Chinese white rice vinegar (mǐ cù, 米醋) is made from fermented rice, and is less acidic than Western distilled white vinegar.
Mirin. Mirin, both opened and unopened, has an indefinite shelf life when stored in the refrigerator but starts to lose quality after about two months.
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.
Mirin (Rice Wine) Although rice wine is essentially rice vinegar without the acid, it's not our top choice as a substitute for rice vinegar. It does add a similar umami flavor, and can be substituted for rice vinegar in a pinch, but it will add significant sweetness to your dish.
Shaoxing wine (Shaohsing, Hsiaohsing, Shaoshing), also called "yellow wine", is a traditional Chinese wine made by fermenting glutinous rice, water and wheat-based yeast.
Teriyaki sauce is made using a combination of soy sauce, mirin (a sweet cooking sake), and sugar. While it can be made with just soy sauce and sugar, the addition of mirin adds a beautiful luster to the sauce and mimics that restaurant quality feel.
Authentic mirin, also known as hon mirin, is made of fermented glutinous rice, koji rice, and shochu, a distilled rice liquor. Some of the mirin sold in stores is labeled as aji-mirin, which translates to tastes like mirin.