Type what you have

Ingredients

• ✓ mirin
• miso paste
• soy sauce
• brown sugar
• lime
• salmon
• oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk mirin, miso, soy sauce, brown sugar, and lime juice together in a bowl or high-rimmed tray. Immerse salmon fillets in the marinade. Marinate for 15 minutes.
3. 3 Heat a well oiled grill pan over medium heat. Add the salmon fillets, reserving marinade in the bowl. Cook, flipping as needed, until grill marks form, 2 to 3 minutes per side. Remove from heat.
4. 4 Place salmon fillets onto a baking sheet and spoon reserved marinade over each fillet.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, about 6 minutes.

By Ethan Block

Ingredients

• ✓ mirin
• sake
• miso paste
• brown sugar
• soy sauce
• sea bass fillet
• green onion

Instructions

1. 1 Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl.
2. 2 Place sea bass fillets in a large resealable plastic bag; pour marinade over fillets. Chill in the refrigerator for 3 to 6 hours.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
4. 4 Arrange fillets on a baking sheet; discard marinade.
5. 5 Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.
6. 6 Sprinkle with chopped green onions to serve.

By Swest

Ingredients

• ✓ mirin
• sake
• miso paste
• soy sauce
• brown sugar
• salmon fillet
• basil

Instructions

1. 1 Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
2. 2 Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
3. 3 Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.

By WhatsCookingwithKids

Ingredients

• ✓ mirin
• sesame seed
• miso paste
• soy sauce
• ginger
• honey
• oil
• salmon fillet

Instructions

1. 1 Toast sesame seeds in a small saucepan over medium heat, stirring occasionally, about 2 minutes. Watch them closely and remove from heat once sesame seeds are a golden brown. Set aside.
2. 2 Combine miso paste, mirin, soy sauce, ginger, and honey in a small bowl. Mix well. Stir in toasted sesame seeds.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with foil and lightly grease with oil.
4. 4 Coat salmon well in the miso sauce and place skin-side up on the baking pan.
5. 5 Broil in the preheated oven, watching closely, until fish flakes easily with a fork, 10 to 15 minutes.

By A Day In the Kitchen

Ingredients

• ✓ mirin
• flank steak
• scallion
• butter
• soy sauce
• white sugar
• sake
• dashi stock

Instructions

1. 1 Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
2. 2 Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
3. 3 Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.

By Marvel's Kitchen

Ingredients

• ✓ mirin
• miso paste
• rice wine
• soy sauce
• honey
• garlic
• ginger
• chicken thigh
• sesame seed

Instructions

1. 1 Mix miso, mirin, rice wine, soy sauce, and honey together in a bowl until miso is completely dissolved. Stir in garlic and ginger.
2. 2 Pour marinade into a resealable plastic bag. Add chicken, squeeze out excess air, and seal the bag. Turn the bag or mix chicken to ensure even distribution of marinade. Refrigerate and allow to marinade 8 hours or overnight, mixing or turning the bag occasionally.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove from the grill and chop into wide strips, approximately 4 to 5 slices per piece. Sprinkle with sesame seeds and serve.

By mika707

Ingredients

• ✓ mirin
• cornstarch
• water
• soy sauce
• white sugar
• ginger
• garlic
• red pepper flakes
• chicken breast

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
3. 3 Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
4. 4 Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

By Jennifer

Ingredients

• ✓ mirin
• water
• brown sugar
• soy sauce
• agave nectar
• garlic
• ginger
• tapioca flour
• water
• chicken thigh

Instructions

1. 1 Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.
2. 2 Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
3. 3 Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
4. 4 Thread chicken strips onto skewers.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.

By thedailygourmet

Ingredients

• ✓ mirin
• sriracha chile sauce
• soy sauce
• lime juice
• butter
• brown sugar
• ginger
• chicken thigh
• cooking spray
• cilantro
• lime

Instructions

1. 1 Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
2. 2 Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
4. 4 Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
5. 5 Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
6. 6 Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By monica69

Ingredients

• ✓ mirin
• sesame seed
• ground beef
• green onion
• garlic
• soy sauce
• white sugar
• sesame oil
• black pepper
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Cook and stir sesame seeds in a small dry skillet over medium-low heat until they are fragrant and toasted, about 2 minutes. Transfer immediately into a small bowl and let cool.
3. 3 Mix ground beef, green onions, roasted garlic, mirin wine, soy sauce, sugar, sesame oil, black pepper, salt, and toasted sesame seeds together in a large bowl until thoroughly combined. Divide the meat mixture into 8 portions and form each portion into a large beef patty about 1/2 inch thick.
4. 4 Pan-fry the burgers in a large skillet over medium-low heat until browned and the meat is no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of the burgers should read at least 145 degrees F (65 degrees F).

By M Marie

Ingredients

• ✓ mirin
• tamari
• sesame oil
• honey
• rice wine vinegar
• ginger
• green onion
• garlic
• tuna steak
• sesame seed
• olive oil

Instructions

1. 1 Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
2. 2 Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
3. 3 Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

By Nettie

Ingredients

• ✓ mirin
• vegetable oil
• shallot
• garlic
• black bean sauce
• soy sauce
• rice vinegar
• halibut fillet
• sesame oil
• pepper
• cilantro

Instructions

1. 1 Heat oil in a nonstick saucepan over medium heat. Add shallots and garlic; cook gently until fragrant, but not brown. Stir in mirin, black bean sauce, and soy sauce. Bring to a boil; cook until reduced by half. Remove from heat; stir in vinegar and set aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Meanwhile, pat dry halibut fillets. Rub with sesame oil; season with black pepper.
4. 4 Grill halibut until just cooked through, about 5 minutes per side. Sprinkle with cilantro and pour sauce over top to serve.

By Kathryn Mazierski

Ingredients

• ✓ mirin
• kombu
• water
• bonito flake
• shrimp
• burrata cheese
• salt
• paprika
• cayenne pepper
• ginger root
• sesame oil
• soy sauce

Instructions

1. 1 Place kombu into a pan and pour in cold water. Let soak for 30 minutes to an hour.
2. 2 Place the pan of kombu over medium-high heat and wait, stirring once, until water almost starts to simmer and you see bubbles just start to rise to the surface. Immediately turn off heat and remove kombu from the broth into a bowl. Allow broth to cool down to about 150 degrees F (66 degrees C).
3. 3 Stir bonito flakes into the hot kombu broth and bring to a gentle simmer over medium-high heat. Let simmer for 5 minutes. Remove from heat and strain into a container.
4. 4 Place shrimp, Burrata cheese, salt, paprika, cayenne, ginger, and sesame oil into the bowl of a food processor. Pulse on and off until a smooth paste forms, scraping the bowl with a spatula as needed. Transfer to a bowl, wrap in plastic, and chill in the refrigerator for 1 hour, to overnight.
5. 5 Transfer 2 cups of dashi back into the pan; add soy sauce and mirin. Bring to a gentle simmer over medium heat. Taste and adjust with more soy and/or mirin as needed.
6. 6 Scoop about 1 1/2 tablespoons of the chilled dumpling mixture into a football shape using two large spoons. Repeat with remaining dumpling mixture and carefully transfer 6 to 12 at a time into the simmering broth. Cook until dumplings turn over in the water, about 2 minutes per batch. Ladle about 1/2 cup dashi into warm serving bowls; remove dumplings with a strainer into the bowls (3 per serving).

By John Mitzewich

Ingredients

• ✓ mirin
• spinach
• sesame seed
• sugar
• soy sauce
• mayonnaise
• white miso paste
• rice vinegar
• ahi tuna steak
• salt
• black sesame seed
• vegetable oil
• ponzu sauce

Instructions

1. 1 Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
2. 2 While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
3. 3 Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
4. 4 Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
5. 5 Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
6. 6 Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
7. 7 Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

By John Mitzewich

Ingredients

• ✓ mirin
• canola oil
• chicken drumstick
• ginger
• salt
• potato starch
• gochujang
• oyster sauce
• ketchup
• fish sauce
• garlic
• sesame seed
• black sesame seed

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
2. 2 Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
3. 3 Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
4. 4 Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
5. 5 Return chicken to the skillet in batches and fry again, about 2 minutes per side.
6. 6 Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.

By TheOtherJuliaGulia

Ingredients

• ✓ mirin
• rice vermicelli noodle
• shrimp
• rice paper
• red bell pepper
• mango
• asian slaw mix
• cilantro
• mint
• thai basil
• tamari
• rice vinegar
• ginger
• sesame oil

Instructions

1. 1 Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
2. 2 Slice shrimp in half lengthwise.
3. 3 Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
4. 4 Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
5. 5 Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

By WYERA

Ingredients

• ✓ mirin
• chicken broth
• soy sauce
• ginger
• garlic
• mushroom
• cabbage
• carrot
• chicken breast
• udon noodle
• green onion
• spinach
• black pepper

Instructions

1. 1 In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ mirin
• corn oil
• sesame oil
• carrot
• green bell pepper
• onion
• soy sauce
• sake
• sugar
• fish soup stock
• garlic powder
• ginger
• ground turkey
• ground pork
• egg
• panko bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat corn oil and sesame oil in a large skillet. Add carrots, green bell pepper, and onion; cook and stir until softened, about 5 minutes. Stir in soy sauce, sake, mirin, sugar, and fish soup stock. Mix in garlic and ginger. Let cool, 5 to 10 minutes.
3. 3 Mix turkey, pork, and eggs together in a large bowl until blended. Stir in cooled carrot mixture and bread crumbs until well combined. Press evenly into a loaf pan.
4. 4 Bake in the preheated oven until browned, about 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C); continue baking until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 30 minutes more.
5. 5 Let stand before serving, about 5 minutes.

By abslomrob

Ingredients

• ✓ mirin
• chili sesame oil
• sweet onion
• broccoli
• garlic
• red pepper flake
• garlic salt
• ginger
• orange zest
• orange juice
• tamari
• chili sauce
• honey
• chicken breast
• cornstarch
• chicken broth

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
2. 2 Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
4. 4 Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
5. 5 Stir aji mirin into the sauce. Add chicken and vegetables back in.

By Shelly Exel-Miles

Ingredients

• ✓ mirin
• ground chicken
• spring onion
• sake
• water
• cornstarch
• ginger
• soy sauce
• vegetable oil
• shiitake mushroom
• daikon
• water
• sake
• soy sauce
• sugar

Instructions

1. 1 Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
2. 2 Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
3. 3 Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.

By ZAYO

Ingredients

• ✓ mirin
• soy sauce
• sesame oil
• garlic
• black pepper
• flank steak
• soy sauce
• honey
• sesame oil
• black pepper
• sweet potato noodle
• egg
• baby spinach
• olive oil
• carrot
• onion

Instructions

1. 1 Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
2. 2 Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir well.
3. 3 Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
4. 4 Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
5. 5 Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
6. 6 Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; sauté until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.

By A Day In the Kitchen

Ingredients

• ✓ mirin
• ✓ mirin
• water chestnut
• baby corn
• garlic
• onion
• green bell pepper
• peanut oil
• black sesame seed
• sesame seed
• cashew
• peanut oil
• sesame oil
• hoisin sauce
• soy sauce
• water
• soy sauce
• cornstarch
• chicken breast

Instructions

1. 1 Place chicken in a mixing bowl and sprinkle with cornstarch; mix until each piece of chicken is well coated. Add 1 tablespoon soy sauce and 1 tablespoon mirin on top and stir well. Set aside.
2. 2 Combine water, 2 tablespoons soy sauce, 2 tablespoons mirin, hoisin sauce, and 2 teaspoons sesame oil in a small bowl. Whisk together and set aside.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 teaspoon peanut oil, cashews, white sesame seeds, and black sesame seeds. Cook and stir until fragrant and toasted evenly, about 3 minutes. Add 1 tablespoon peanut oil, bell peppers, onion, and garlic and saute until vegetables have softened and garlic is fragrant, about 5 minutes. Add chicken mixture and stir well to combine. Mix in soy sauce mixture, baby corn, and water chestnuts. Stir until everything is well combined.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

By Buckwheat Queen

Ingredients

• ✓ mirin
• cilantro
• green onion
• jalapeno pepper
• egg
• ramen noodle
• chicken breast
• baby bok choy
• water
• chicken broth
• sriracha sauce
• fish sauce
• oyster sauce
• soy sauce
• rice vinegar
• ginger
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add onion and sauté until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce the heat and simmer for about 5 minutes. Stir in bok choy and chicken; simmer gently until bok choy is just tender, about 2 minutes. Cover and keep warm.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered and stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain noodles and drizzle with remaining 1 tablespoon oil to prevent sticking.
3. 3 While the ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
4. 4 Fill a large bowl with ice water. Transfer eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away the shells, and slice in half.
5. 5 Divide ramen between four bowls. Add broth, then top with jalapeño, green onions, cilantro, and soft boiled egg halves. Serve immediately.

By Tonja Engen

Ingredients

• ✓ mirin
• black pepper
• green onion
• basil
• orange
• apple
• water
• cornstarch
• chicken broth
• pork tenderloin
• coconut extract
• paprika
• eel sauce
• soy sauce
• garlic
• yellow bell pepper
• red bell pepper
• onion
• chili powder
• brown sugar
• ginger root
• peanut oil

Instructions

1. 1 Heat the peanut oil in a large skillet over low heat. Stir in the ginger, brown sugar, and chili powder. Cook and stir for several minutes until the brown sugar has melted and the ginger is fragrant. Add the onion, red bell pepper, yellow bell pepper, and garlic. Increase heat to medium and continue cooking until the onion has softened and turned translucent, about 7 minutes.
2. 2 Stir the soy sauce, unagi sauce, paprika, mirin, and coconut extract into the vegetable mixture; bring to a simmer. Add the pork cubes and chicken stock; return to a simmer. Reduce heat to medium-low, cover, and simmer until the pork is tender and no longer pink in the center, about 15 minutes.
3. 3 Dissolve the cornstarch in the water; stir into the simmering pork. Add the apple and orange cubes; cover and cook until the apple is becoming tender, about 5 minutes. Stir in the basil, green onions, and black pepper; cook 2 minutes more before serving.

By trisham

Ingredients

• ✓ mirin
• miso
• sake
• brown sugar
• soy sauce
• salmon
• baby bok choy

Instructions

1. 1 Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
4. 4 Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
5. 5 Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.

By fiedlerbrews

Ingredients

• ✓ mirin
• mackerel fillet
• soy sauce
• sugar
• ginger root

Instructions

1. 1 Rinse fillets; pat dry with paper towels.
2. 2 Mix together soy sauce, mirin, sugar, and fresh ginger in a medium bowl. Place fillets into marinade and let stand for at least 20 minutes.
3. 3 Preheat the oven broiler or an outdoor grill for high heat.
4. 4 Cook fillets in the preheated broiler, basting occasionally, until fish flakes easily with a fork, 5 to 8 minutes.

By Jana Marko

Ingredients

• ✓ mirin
• soy sauce
• sake
• brown sugar
• ginger
• green onion
• turmeric
• beef short rib

Instructions

1. 1 Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
2. 2 Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
3. 3 Preheat a charcoal grill for high heat.
4. 4 Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
5. 5 Serve immediately, spooning or brushing on any accumulated juices from the plate.

By John Mitzewich

Ingredients

• ✓ mirin
• soy sauce
• water
• brown sugar
• rice wine vinegar
• sake
• garlic
• black pepper
• chicken breast

Instructions

1. 1 Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
2. 2 Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
4. 4 Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

By cyans

Ingredients

• ✓ mirin
• cooking spray
• miso
• rice wine
• halibut fillet
• sesame seed

Instructions

1. 1 Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray.
2. 2 Whisk miso, rice wine, and mirin together in a small bowl until smooth.
3. 3 Place halibut on the baking sheet and cover with 1/2 the miso mixture.
4. 4 Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more.

By Allyson

Ingredients

• ✓ mirin
• soy sauce
• sake
• white sugar
• salmon fillet
• vegetable oil

Instructions

1. 1 Mix the soy sauce, sake, mirin, and sugar in a shallow dish; place the salmon fillets in the dish, skin side up. Cover and refrigerate 2 hours or overnight.
2. 2 Heat the vegetable oil in a wok or skillet over medium-high heat. Drain the salmon and reserve the marinade. Pan fry the salmon 4 to 5 minutes per side, gradually adding the marinade to the pan, this will intensify the flavor and help to keep the salmon moist. Serve once the salmon is cooked through and is easily flaked with a fork.

By Sarah Davies