Mirin

Mirin is a sweet Japanese rice seasoning, traditionally made by fermenting steamed glutinous rice with koji and distilled alcohol. It is sweeter and usually lower in alcohol than sake, which is mainly made as a drink.

Add it while the food is simmering so its sweetness can blend into the sauce. In a quick stir-fry, add it with the other liquid seasonings rather than pouring it over the finished dish.

Use it in teriyaki sauce, sukiyaki broth, nimono (Japanese simmered dishes) and glazes for fish. Its sweetness balances salty soy sauce and helps give sauces a glossy finish.

For each tablespoon of mirin, mix one tablespoon of sake with about one teaspoon of sugar. If you have no sake, use a little water with sugar, but the result will lack mirin’s fermented flavour.

Keep the bottle tightly closed in a cool, dark cupboard, away from heat and sunlight. Refrigerate it if the label advises this, and use a clean pour rather than letting food touch the bottle opening.

Mirin is mainly a cooking seasoning, and some types contain alcohol, so don’t assume that simmering will remove it all. For uncooked sauces or dishes served to someone avoiding alcohol, choose a clearly labelled alcohol-free alternative.