{"id":4102,"date":"2016-03-28T14:59:28","date_gmt":"2016-03-28T05:59:28","guid":{"rendered":"https:\/\/voyapon.com\/?p=4102"},"modified":"2020-07-23T00:12:11","modified_gmt":"2020-07-22T15:12:11","slug":"mirin-cooking","status":"publish","type":"post","link":"https:\/\/voyapon.com\/mirin-cooking\/","title":{"rendered":"Mirin adds to the sweet joy of cooking"},"content":{"rendered":"<p>The sake mirin was once sipped like any other Japanese sake, but these days it is exclusively for cooking. Mirin is a thick, clear Japanese cooking sake that is very sweet. The emphasis is on sugar content rather than alcohol, but mirin often carries an alcohol percentage ranging from 7 percent to 15 percent depending on the brand.<\/p>\n<p><a href=\"https:\/\/voyapon.com\/mirin-cooking\/mirin-and-cooking-sake1\/\"><img decoding=\"async\" class=\"aligncenter wp-image-4190 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/mirin-and-cooking-sake1-650x366.jpg\" alt=\"Japanese use mirin sake for almost every recipe\" width=\"500\" height=\"282\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/mirin-and-cooking-sake1-650x366.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/mirin-and-cooking-sake1.jpg 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>Recipe to recipe, mirin often replaces sugars. Its high sugar content makes this sake a great glaze or marinade for meats. A more sparing use is recommended, as mirin has a heavy flavor. Because of this, it is frequently used for toning down dishes that have strong fishy or gamey tastes.<\/p>\n<p>Japanese supermarkets stock hundreds of mirin varieties all over Japan. When buying mirin, be careful not to confuse it with regular sake or cooking sake. Cooking sake does not have the same sweetness as mirin while also not as thick. If you accidentally pick up cooking sake instead of mirin, the two actually often make great partners in Japanese cooking.<\/p>\n<p><a href=\"https:\/\/voyapon.com\/mirin-cooking\/mirin-and-cooking-sake\/\"><img decoding=\"async\" class=\"aligncenter wp-image-4189 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/mirin-and-cooking-sake-650x585.jpg\" alt=\"Japanese use either cooking sake or mirin sake for almost every recipe\" width=\"500\" height=\"450\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/mirin-and-cooking-sake-650x585.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/mirin-and-cooking-sake.jpg 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>Once you get your hands on some mirin, what can you do with it?<\/p>\n<p><strong>Mirin recipe Suggestion One<\/strong><br \/>\nTry mixing mirin with your soy sauce the next time you have sushi or toast some mochi. This is a popular and simple Japanese mirin recipe, while it\u2019s also a great sweet and salty contrast in your dipping sauce.<\/p>\n<p><a href=\"https:\/\/voyapon.com\/mirin-cooking\/mirin-soy-dipping-sauce\/\"><img decoding=\"async\" class=\"aligncenter wp-image-4192 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/mirin-soy-dipping-sauce-650x573.jpg\" alt=\"Sometimes mirin sake makes a good sushi recipe\" width=\"500\" height=\"441\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/mirin-soy-dipping-sauce-650x573.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/mirin-soy-dipping-sauce.jpg 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>You can also dip plain onigiri into this mixture and fry it lightly upon the stove top. This will create a beautiful crispiness to the rice. If you do this, I recommend using more adding mirin than soy sauce to the recipe.<\/p>\n<p><a href=\"https:\/\/voyapon.com\/mirin-cooking\/glaze-for-rice\/\"><img decoding=\"async\" class=\"aligncenter wp-image-4188 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/glaze-for-rice-650x586.jpg\" alt=\"Sometimes mirin sake makes a good sushi recipe\" width=\"500\" height=\"451\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/glaze-for-rice-650x586.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/glaze-for-rice.jpg 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p><strong>Mirin recipe Suggestion Two<\/strong><br \/>\nPut mirin into your omelette for a morning meal. Japanese rolled omelettes are very popular &#8212; they are used inside sushi, bento and simply as breakfast. The recipe requires:<\/p>\n<ul>\n<li>2 eggs<\/li>\n<li>1\/3 cup (80 mL) dashi stock<\/li>\n<li>2-3 tsp (10-15 mL) mirin<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Whisk gently and fry some of this mixture using a rectangular pan.<\/li>\n<li>Carefully roll the omelette to one side of the pan before the mix completely cooks through.<\/li>\n<li>Keep your little omelette log in the pan and put more mixture into the pan. Roll your little egg log back over the mix before it completely cooks through.<\/li>\n<li>Keep repeating this process until you have used all the mixture and you are left with a pretty egg roll.<br \/>\nIf your egg roll is not so pretty, you can shape it using a bamboo sushi rolling mat while it cools.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/voyapon.com\/mirin-cooking\/rolled-omelette\/\"><img decoding=\"async\" class=\"aligncenter wp-image-4193 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/rolled-omelette-650x650.jpg\" alt=\"For rolled egg, mirin sake makes a good Japanese omelette recipe\" width=\"500\" height=\"500\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/rolled-omelette-650x650.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/rolled-omelette-150x150.jpg 150w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/rolled-omelette-400x400.jpg 400w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/rolled-omelette-250x250.jpg 250w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/rolled-omelette.jpg 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p><strong>Mirin recipe Suggestion Three<\/strong><br \/>\nGlaze or marinade your meat. Mirin helps tenderize meat while enhancing the flavor. Here is a simple recipe for fish that makes a great addition teishoku (meal set combos).<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 part mirin.<\/li>\n<li>1 part cooking sake.<\/li>\n<li>1 part soy sauce.<\/li>\n<li>1-2 servings mackerel.<\/li>\n<\/ul>\n<p>Note that the center and right bottles are mirin sake and cooking sake, respectively. Again, they taste very different, so look for the word \u307f\u308a\u3093 when buying mirin.<br \/>\n<a href=\"https:\/\/voyapon.com\/mirin-cooking\/mirin-soy-and-cooking-sake\/\"><img decoding=\"async\" class=\"aligncenter wp-image-4191 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/mirin-soy-and-cooking-sake-650x366.jpg\" alt=\"Japanese cooking sake has a different taste than mirin sake, so mind your recipe\" width=\"500\" height=\"282\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/mirin-soy-and-cooking-sake-650x366.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/mirin-soy-and-cooking-sake.jpg 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><br \/>\nDirections:<\/p>\n<ul>\n<li>Combine the sauces and bring them to boil in a fry pan. Once they reach a boil, drop the heat to its lowest setting.<\/li>\n<li>De-bone the fish servings and carefully place them skin side up in the frying pan with the sauce mixture.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/voyapon.com\/mirin-cooking\/fish-in-the-mirin-mix\/\"><img decoding=\"async\" class=\"aligncenter wp-image-4187 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/fish-in-the-mirin-mix-650x366.jpg\" alt=\"Some mirin sake simmering fish, a fine Japanese recipe dish\" width=\"500\" height=\"282\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/fish-in-the-mirin-mix-650x366.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/fish-in-the-mirin-mix.jpg 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<ul>\n<li>Place a baking paper square piece over the fish and push down the sides so the paper touches the sauce. The fish should now be trapped under a little paper tent for your sauce.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/voyapon.com\/mirin-cooking\/tent-over-fish\/\"><img decoding=\"async\" class=\"aligncenter wp-image-4196 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/tent-over-fish-650x366.jpg\" alt=\"A Japanese recipe containing paper over mirin sake\" width=\"500\" height=\"282\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/tent-over-fish-650x366.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/tent-over-fish.jpg 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<ul>\n<li>Leave for about 5 to 10 minutes, depending on the size of your cuts. Check every few minutes &#8211; mine took 7 minutes to cook at this step.<\/li>\n<li>When the fish starts to look done, flip it over skin side down and cover again. This will give the skin a delicious sweet stickiness. Wait another 5 minutes, and keep checking that the sauce doesn\u2019t completely reduce.<\/li>\n<li>When cooked, remove the fish and arrange them upon little plates. You can now reduce the frying pan&#8217;s remaining sauce, then pour this over top your fish.<\/li>\n<li>To make this into a teishoku meal, serve with a small vegetable salad, rice, miso soup, and seasoned tofu, all into separate bowls.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/voyapon.com\/mirin-cooking\/simple-teishoku\/\"><img decoding=\"async\" class=\"aligncenter wp-image-4194 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/simple-teishoku-650x366.jpg\" alt=\"More than one Japanese recipe, many dishes containing mirin sake\" width=\"500\" height=\"282\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/simple-teishoku-650x366.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/03\/simple-teishoku.jpg 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mirin is one of the many unique flavors in Japanese cooking, adding a sweetness that can enhance almost any dish.<\/p>\n","protected":false},"author":19,"featured_media":4190,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"pgc_meta":"","footnotes":""},"categories":[26,21],"tags":[1369,1368],"class_list":{"0":"post-4102","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-culture","8":"category-food","9":"tag-cooking","10":"tag-recipe"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mirin adds to the sweet joy of cooking<\/title>\n<meta name=\"description\" content=\"Mirin is one of the many unique flavors in Japanese cooking, adding a sweetness that can enhance almost any dish.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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Smith","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/voyapon.com\/#\/schema\/person\/image\/","url":"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/05\/11121325\/Alix-Smith.jpeg","contentUrl":"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/05\/11121325\/Alix-Smith.jpeg","caption":"Alix Smith"},"description":"Hi I'm Alix, I'm an Aussie who has fallen in love with Japan. I love learning languages and all about foreign culture. I was first attracted to Japan because of its rich history and fascinating traditions. But as you may notice from my contribution to this site, my real passion is cooking. I hope I can share my experiences here in Japan with you, and hopefully invoke a little bit of Japanese inspiration in your diet. Have fun reading!","url":"https:\/\/voyapon.com\/author\/alix\/"}]}},"_links":{"self":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/posts\/4102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/comments?post=4102"}],"version-history":[{"count":0,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/posts\/4102\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/media\/4190"}],"wp:attachment":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/media?parent=4102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/categories?post=4102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/tags?post=4102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}