Characteristics of MirinEdit
Mirin is a clear, gold liquid, and adds a mild sweetness and nice aroma to many Japanese dishes. Often used to help mask the smell of fish and seafood, Mirin also adds luster to ingredients and is a key ingredient in teriyaki sauce.
History of MirinEdit
The use of mirin is said to have begun over 400 years ago. Although it was used for drinking in the beginning, mirin has evolved into a thicker and sweeter mixture, and is now used exclusively for cooking.
A mixture of normal sake and sugar can be used for mirin if you are unable to find it. The basic ratio of sake and sugar is 3 to 1, for instance:
- 3 tsp (1 Tbsp) Sake
- 1 tsp Sugar
Mixed thoroughly, this ratio makes 1⅓ Tbsp of mirin substitute.