Mirin Sauce Food

MIRIN SAUCE

Mirin Sauce image

A dear friend showed me this sauce and it has become my favourite! I use it for everything. One of my favourite dishes is Quorn and baby soy beans dry fried until they begin to look chargrilled then tossed in this sauce and serve with rice. I have given measurements for 1 serving as it's how I make it the most.

Provided by PinkCherryBlossom

Categories Sauces

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 garlic clove, peeled and chopped
1 teaspoon cornflour
1 tablespoon Splenda sugar substitute or 1 tablespoon sugar
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons dark soy sauce

Steps:

Place all ingredients in a bowl and whisk until well combined, make sure no lumps of cornflour remain.
Heat an empty pan on the stove and add the sauce. Heat until it bubbles (happens quickly) and stir until thickened, it should have the consistency of oil (I have never heated it longer so I don't know if it would thicken more).
Serve the sauce hot, pour over cooked meat and veg, stir trough cooked rice, dip sushi in (or fingers) or add to cooked tofu/quorn.

Nutrition Facts : Calories 181.9, Fat 13.8, SaturatedFat 1.9, Sodium 2195.6, Carbohydrate 10, Fiber 0.5, Sugar 4, Protein 4.3

TOFU WITH GARLIC MIRIN SAUCE

Tofu With Garlic Mirin Sauce image

I came up with this recipe as a result of becoming vegan, and no longer being able to eat mirin chicken with my Japanese friends. The glaze takes on a dark brown color, and coats the fried tofu very nicely. You may want to make extra sauce to serve over rice.

Provided by Tyson Hurt

Categories Soy/Tofu

Time 12m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb extra firm tofu, pressed and drained
2 teaspoons cooking oil
1/8 cup mirin
1/8 cup soy sauce or 1/8 cup tamari
2 tablespoons water
1 1/2 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon cornstarch
1 garlic clove, minced, to taste

Steps:

Slice tofu into 1/4 inch strips.
Heat a non-stick skillet over medium-high heat, and add cooking oil.
Fry tofu until light golden, making sure both sides are browned.
Remove tofu to paper-towel lined plate.
Stir all sauce ingredients in a small bowl, adding the sesame oil last.
Pour mixture into skillet, and cook over medium-high heat until thickened.
Return tofu to skillet, and toss to coat.
Serve with steamed jasmine rice, or cooked soba noodles if desired.

TERIYAKI SAUCE

Teriyaki Sauce image

Provided by Rachael Ray : Food Network

Categories condiment

Time 35m

Yield about 1 cup

Number Of Ingredients 7

Ingredients

About 1/2 cup tamari (gluten-free soy sauce)
About 1/4 cup water
3 tablespoons light brown sugar
2 tablespoons mirin
1 inch ginger root, grated
2 cloves garlic, grated
1/2 tablespoon cornstarch

Steps:

Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.

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Steam Foods With Mirin. Shellfish, such as shrimp and crab, and various other types of fish are often steamed with water and sometimes with the addition of some white cooking wine.
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Sake. Sake is an alcoholic beverage made from fermented rice, water, and koji mold. It has higher alcohol content (15-16%) and is less sweet than mirin.
Rice vinegar. Rice vinegar same as mirin is made of fermented rice. However, it has a sourer and more acidic flavor than mirin. Rice vinegar can be found as white, red, and black and they all have a different flavor.
Dry sherry. Dry sherry is a fortified wine available in many types and with different flavors. There are dry and sweet types of sherry with nutty, saline, and dry fruit flavors.
Balsamic vinegar. Balsamic vinegar is a thick liquid with dark brown color made of unfermented grape juice. It has a sweet and acidic flavor that works well in salad dressings, marinades, roasted vegetables and meat, sauces, risotto, pasta, and desserts.
Chinese cooking wine. Chinese cooking wine is made from fermented and distilled rice. It is used for cooking in many Asian dishes. Chinese cooking wine is not so sweet like mirin but it has an aromatic and slightly sweet nutty-caramel flavor.
Vermouth. Vermouth is flavored with various herbs and spices and has different flavors. This fortified wine made from many types of wine grapes is used as an ingredient in cocktails like Manhattan and Martini and as an aperitif.
White wine. White wine is also a good substitute for mirin. You can use dry white wine and add some sugar to reach a flavor similar to mirin. Dry wines can have nutty, floral, and citrus flavors depending on the type of the grapes, making process, and the region where the grape is grown.
Marsala wine. Marsala wine can be very sweet and sweet with nutty and brown sugar flavor and hints of dried fruit. It is a fortified wine produced in Sicily used for baking and cooking.
White grape juice. White grape juice is a nonalcoholic substitute for mirin. It is made from the liquid of crushed and blended grapes and has a sweet flavor.
Sake and sugar or honey. As mentioned before, sake makes a good mirin substitute. However, because it is less sweet than mirin you can add sugar or honey to get a flavor similar to mirin.

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Mirin (味醂 or みりん, Japanese: ) is a type of rice wine and a common ingredient in Japanese cooking.It is similar to sake, but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated.
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