Banner
Bookmark and Share
Build a Meal

Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

Nabe

BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

see more >>

Ingredient in the spotlight: Mirin (Japanese cooking wine)

Friday, July 30th, 2010
A friend once asked me "what is that stuff that you can find in almost every Japanese kitchen and is essential for Japanese cooking? There's soy sauce, sake and..."

She was referring to mirin. Mirin is a sweet cooking wine that is commonly used in Japanese cooking, especially in nimono dishes (braised or stewed vegetables and meats), soups and sauces.

Mirin has a pale golden color, lighter than white wine.
Ingredient in the spotlight-Mirin

I cook a lot of Japanese food so I usually like to keep a stock of mirin, sake and soy sauce but occasionally, I'll run out. Recently, I was in dire need of mirin but I didn't want to make a special trip to the Japanese grocery store so I decided to look up a substitute online. Low and behold, there is a wonderful substitute for mirin.

Substitute the amount of mirin with the same amount of sake and add 1/3 of the amount of the sake with sugar.

This substitute works well for soups and nimono dishes but it won't create the tsuya (glossy finish) for thick sauces such as teriyaki sauces.

tags: Mirin 
Hi Umamitopia, Did you see the organic "real" mirin picture on my blog how DARK it is? http://wagashi-net.de/blog/wagashimaniac/japanische-kueche/ I have a small bottle(very small) right now. There are few different kinds of mirin, not all are "hon"(real) but I also made nice experiences with sake and sugar.
— Amatō/Wagashi Maniac, July 31st, 2010
Thanks for that information. I've never seen Mikawa Mirin before. I will definitely try to find it but it may be difficult in the United States.
— Umamitopia, July 31st, 2010
You can buy it in USA, I'm sure, look in macrobiotic food shops.I would buy a small bottle first, it is rather intense and expensive.I prefer the usual "hon" mirin for cooking. Regards, Amato
— Amato, August 2nd, 2010
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

see more >>
Archives
Favorite Links

Now Reading