Mirin is a very commonly used seasoning in Japanese cooking.
But many people may not know what Mirin is or what its role is.
In this article, I will introduce what Mirin is and what it does.
Also, what kind of seasoning can be used in place of Mirin when Mirin is not available? I will also explain how to use Mirin.
What is Mirin?
Mirin is made by mixing alcohol with steamed mochi rice and malted rice, maturing it for 40-60 days, and then squeezing it. Mirin has an alcohol content of about 14%, and although it is a seasoning, it is classified as an alcoholic beverage.
But three types of Mirin are sold in supermarkets in Japan: hon Mirin (本みりん), Mirin-style seasoning(みりん風調味料), and Mirin-type fermented seasoning(みりんタイプ発酵調味料).
As mentioned earlier, hon Mirin is aged for a long time, has an alcohol content of around 14%, and is treated as an alcoholic beverage.
Mirin-style seasonings are made by mixing rice, sugar, and umami seasonings to give the taste of mirin, and have an alcohol content of less than 1%.
The last Mirin-type fermented seasoning is made by fermenting glutinous rice, rice malt, and alcohol to approximate the flavor of mirin, and contains around 10% alcohol. However, since salt is added, seasonings such as soy sauce and salt used in cooking should be added sparingly.
What Role does Mirin Play in Cooking?
Mirin is made by fermenting alcohol, glutinous rice, and malted rice. The malted rice breaks down the starch and protein in the glutinous rice, producing sugars and amino acids that give it Umami and richness.
When cooking with hon Mirin, the sugars in the mirin add a mild sweetness to the dish. Sugar is also a seasoning that adds sweetness, but because hon Mirin contains multiple sugars, it can add a mellow, deep sweetness.
These multiple sugars also form a film on the surface of the food and retain moisture, which helps to add shine and luster.
The amino acids contained in hon Mirin are Umami ingredients, which add richness and Umami flavor to dishes.
The alcohol contained in hon-Mirin also allows the Umami to permeate the food, making it even tastier. It also removes the smell of the food and prevents the food from falling apart.
What is a Substitute for Mirin When it is not Available?
If you run out of Mirin, you can substitute another seasoning.
Mirin contains alcohol and sweetness, so use a combination of sake and sugar. In this case, combine sake and sugar in the ratio of sake:sugar = 3:1. If you need 1 tablespoon Mirin, mix 1 tablespoon sake and 1 teaspoon sugar.
Sake and honey can also be used. Honey has 1.3 times higher sugar content than sugar, so it is recommended to use only a little less honey than sugar. A good rule of thumb is sake: honey = 3:0.8. Honey can be used to add a unique mirin (sweet cooking sake) flavor to dishes. The natural sweetness of honey will give the dish an elegant finish.
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