Eleanor Nakama-Mitsunaga
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This indispensable ingredient in Japanese cooking started off as a beverage with a higher alcohol content, enjoyed at New Year's. Today, mirin is primarily used for cooking and is not very suitable for drinking.
The basics: Mirin is a sweet cooking wine with a very low alcohol content of less than 10 percent. Mirin was traditionally made from koji-cultured rice, glutinous rice and distilled alcohol, but today much of it is synthetically produced. The liquid is golden yellow with a syrupy texture. The taste is sweet like corn syrup with a faint alcohol aroma.
Mirin adds a subtle sweetness without overpowering other flavors and thus it is a very versatile ingredient. It is also used to give food a kind of glossy, appearance, essential in a various soy-based sauces.
Selecting: Mirin is sold bottled under a number of brands. It will normally be labeled "mirin," "ajimirin" or sweet cooking seasoning.
Storing: After opening, mirin should be refrigerated and used within a couple of months.
Use: Mirin is most often used in teriyaki sauces or tare, a glaze for grilled meats and eel. It is also added to simmered dishes such as sukiyaki or nishime and goes well with ingredients from beef to pork, chicken or vegetables. Mirin is also added to some tsukemono or pickled vegetable recipes and can be used to sweeten dressings.
If mirin is unavailable substitute with a combination of sake and sugar: For a tablespoon of mirin, use a tablespoon of sake and about 2 teaspoons sugar.
Where to buy: Mirin can be found at most supermarkets in the Asian section or at any Asian market. Prices vary from $1 to $3 a bottle depending on quantity.
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
