Type what you have

Ingredients

• ✓ mirin
• soy sauce
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat soy sauce, sugar, and mirin in a small saucepan over medium heat.
3. 3 Cook and stir until liquid is reduced to about 3/4 cup.

By noogie01

Ingredients

• ✓ mirin
• ketchup
• soy sauce
• brown sugar
• worcestershire sauce
• ginger
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic in a bowl.
3. 3 Stir sauce until smooth and sugar has dissolved.
4. 4 Enjoy!

By CherylKob

Ingredients

• ✓ mirin
• soy sauce
• orange
• pineapple
• apple
• garlic
• ginger root
• white sugar

Instructions

1. 1 In a saucepan, combine soy sauce, mirin, orange juice, pineapple, Granny Smith apple, garlic, ginger, and half of the sugar; bring to a boil. Reduce heat, and simmer 20 minutes. Adjust sweetness to taste with remaining sugar.
2. 2 Strain through a fine mesh sieve; cool.

By MMILL

Ingredients

• ✓ mirin
• soy sauce
• rice vinegar
• sesame oil
• white sugar
• garlic
• ginger
• red pepper flakes
• black pepper

Instructions

1. 1 Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

By Celeste

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
• cooking spray
• white miso paste
• water
• sake
• brown sugar
• black cod

Instructions

1. 1 Gather all ingredients.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil with cooking spray.
3. 3 Whisk miso, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from the heat and let cool completely, 3 to 5 minutes.
4. 4 Place cod fillets on the prepared baking sheet. Brush fillets all over with cooled miso mixture. Marinate at room temperature for 15 to 20 minutes.
5. 5 Broil in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones before serving.
6. 6 Serve with your favorite sides, enjoy!

By John Mitzewich

Ingredients

• ✓ mirin
• ginger
• cabbage
• carrot
• peanut
• rice vinegar
• scallion

Instructions

1. 1 Combine all.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ mirin
• soy sauce
• sesame seed
• shallot
• garlic
• ginger
• sesame oil
• red pepper flake
• sriracha sauce
• tuna
• avocado

Instructions

1. 1 Combine soy sauce, mirin, sesame seeds, shallot, garlic, ginger, sesame oil, red pepper flakes, and sriracha in a medium bowl; whisk until well combined.
2. 2 Add tuna and avocado; stir gently to coat with marinade.

By mclairethev

Ingredients

• ✓ mirin
• udon noodle
• soy sauce
• sake
• garlic
• brown sugar
• ginger
• sesame oil
• shrimp
• stir-fry vegetable
• green onion
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add udon and cook until they float at the top, about 3 minutes. Continue cooking for 2 more minutes once they are floating, but be careful not to overcook.
2. 2 Meanwhile, mix together soy sauce, mirin, sake, garlic, brown sugar, and ginger in a bowl; stir to combine.
3. 3 Heat sesame oil in a wok over medium heat. Add shrimp and vegetables and stir fry for about 2 minutes. Remove shrimp and set aside.
4. 4 Pour teriyaki sauce over the vegetables. Continue cooking for 3 to 4 minutes longer. Add noodles, and shrimp. Toss to combine and cook until hot. Garnish each serving with green onions and sesame seeds.

By thedailygourmet

Ingredients

• ✓ mirin
• water
• soy sauce
• white sugar
• tapioca flour
• tater drum
• vegetable oil
• cabbage
• squid
• fish flakes
• mayonnaise
• soy sauce
• seaweed

Instructions

1. 1 Teriyaki Sauce: In a pot, boil water and add Japanese soy sauce until re-boiled. Add the sugar and mirin. Add the tapioca flour in small batches until thickened, whisk smooth.
2. 2 Potato Bites: Preheat oil in a fryer or a deep pan to 350 degrees F. Fry tater drums according to packaging or approximately 3 minutes.
3. 3 In a skillet, heat oil, add the squid and cabbage. Saute with Japanese Soy Sauce until light-brown color, place on the plate.
4. 4 Place the prepared tater drums, followed by the 1/3 cup teriyaki sauce, and mayonnaise on top of squid/cabbage plating. Then sprinkle fish flakes and seaweed. Serve.

By Potato Goodness

Ingredients

• ✓ mirin
• cod
• sugar
• water
• yellow miso paste
• sake
• olive oil
• asparagus
• shiitake mushroom
• kosher salt
• black pepper
• aluminum foil

Instructions

1. 1 Cut the cod into 4 equal pieces, rinse and pat dry.
2. 2 In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
3. 3 Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
4. 4 Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
5. 5 Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
6. 6 Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.

By Reynolds KitchensR

Ingredients

• ✓ mirin
• soy sauce
• brown sugar
• almond
• firm tofu
• asparagus
• olive oil cooking spray
• olive oil
• soy sauce
• rice vinegar
• garlic powder
• nutritional yeast
• salt
• pepper

Instructions

1. 1 Combine 1/2 cup soy sauce, brown sugar, and mirin in a small saucepan and bring to a simmer over medium heat. Cook until sauce has reduced by half, 5 to 10 minutes. Set aside to cool and thicken.
2. 2 Meanwhile, place raw almonds into a small bowl and cover with water. Soak for at least 10 minutes, then drain. Cut each almond into thirds or smaller chunks if desired.
3. 3 Press tofu block between paper towels. Place your hands on the top and bottom of the block and firmly squeeze out extra water. Set aside on a cutting board until ready to use.
4. 4 Place asparagus spears in one layer across the crisping tray in the air fryer basket. Lightly spritz with olive oil cooking spray.
5. 5 Set air fryer to 375 degrees F (190 degrees C) and cook asparagus for 10 minutes. Pull basket out after 5 minutes to shake vigorously; return basket and continue cooking. Pour cooked asparagus pieces into a large bowl.
6. 6 Mix olive oil, 1 teaspoon soy sauce, rice vinegar, and garlic powder in a large bowl. Cut tofu block into 1/2- to 1-inch cubes and add to the bowl. Mix carefully to coat tofu cubes on all sides, keeping cubes as intact as possible. Toss cubes with nutritional yeast.
7. 7 Place seasoned tofu cubes onto the crisping tray in the air fryer basket. Cook at 375 degrees F (190 degrees C) for 10 minutes, shaking vigorously after 5 minutes.
8. 8 Mix tofu cubes and asparagus pieces together, pressing some of the cubes apart into a semi-scrambled texture. Drizzle sweet soy sauce over the mixture and top with chopped almonds.

By Diana71

Ingredients

• ✓ mirin
• beer
• all-purpose flour
• salt
• black pepper
• mayonnaise
• chile-garlic sauce
• canola oil
• shrimp
• flour tortilla
• red cabbage
• cilantro
• lime

Instructions

1. 1 To make the batter: Mix beer, flour, salt, and ground black pepper in a bowl until well combined. Let batter sit at room temperature for 1 hour.
2. 2 To make the Baja sauce: Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl. Cover and refrigerate until use.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Dip shrimp in prepared batter; fry in the hot oil until golden brown, about 2 1/2 minutes. Transfer shrimp with a slotted spoon to a paper towel-lined plate.
5. 5 Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
6. 6 Fill each tortilla with an even amount of shrimp, Baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

By Brittier

Ingredients

• ✓ mirin
• chili oil
• soy sauce
• red pepper flakes
• white pepper
• chicken thigh
• granulated garlic
• ginger
• salt
• cooking oil
• shallot
• green bean
• chicken base
• water
• cornstarch
• sesame seed

Instructions

1. 1 Stir together 1 tablespoon chili oil, 2 tablespoon soy sauce, red pepper flakes, and white pepper in a bowl. Add chicken pieces and mix with marinade. Set aside.
2. 2 Combine remaining 1 tablespoon chili oil and soy sauce, mirin, garlic, ginger, and salt in a small bowl; set sauce aside.
3. 3 Heat 1 tablespoon cooking oil in a large non-stick skillet or wok over medium high heat. Add seasoned chicken pieces and sliced shallots to the hot oil. Cook, stirring frequently, until the chicken is no longer pink at the center and the liquid has started to evaporate, about 8 minutes. Transfer to a bowl and keep warm.
4. 4 Heat remaining tablespoon cooking oil in the same skillet over medium-high heat. Add green beans to hot oil and cook, stirring frequently, until beans turn bright green, about 1 minute. Add sauce and stir to coat beans.
5. 5 Return cooked chicken and shallots to the skillet and stir, about 3 minutes.
6. 6 Stir together chicken base and water in a small bowl; stir in cornstarch to make a slurry. Drizzle slurry into the skillet, stirring quickly. Continue stirring and cooking until pan sauce is slightly thickened. Serve garnished with sesame seeds.

By Bibi

Ingredients

• ✓ mirin
• ✓ mirin
• peanut
• sriracha sauce
• fish sauce
• sesame dressing
• cilantro
• red bell pepper
• cucumber
• carrot
• red leaf lettuce
• scallion
• shrimp
• rice vermicelli noodles
• vegetable oil
• pork chop
• garlic
• brown sugar
• sriracha sauce
• fish sauce
• soy sauce

Instructions

1. 1 Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
2. 2 Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
3. 3 Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
4. 4 Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
5. 5 Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
6. 6 Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.

By K Hillbilly

Ingredients

• ✓ mirin
• grapeseed oil
• spinach
• chanterelle mushroom
• olive oil
• soy sauce
• butter
• heavy cream
• shallot
• ginger
• white wine
• peanut oil
• sesame oil
• wasabi paste
• lime juice
• white sugar
• balsamic vinegar
• soy sauce
• black pepper
• salt
• bay scallop

Instructions

1. 1 Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
2. 2 Season scallops with salt and pepper; place scallops in a sealable plastic bag, clustered together. Seal (on low pressure if using a vacuum sealer), removing as much air as possible without smashing scallops. Cook in preheated water bath for 30 minutes.
3. 3 Whisk soy sauce, balsamic vinegar, white sugar, lime juice, wasabi paste, and sesame oil together in a bowl. Slowly whisk in peanut oil until vinaigrette is smooth.
4. 4 Place white wine, mirin, ginger, and shallots in a skillet over medium heat; simmer until most of the liquid has evaporated, 4 to 5 minutes. Add cream; simmer until thickened, about 2 minutes more. Reduce heat to low; whisk in butter, 1 tablespoon at a time, until sauce is thickened and smooth, 3 to 5 minutes. Whisk in soy sauce.
5. 5 Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
6. 6 Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.
7. 7 Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted, about 30 seconds. Remove from heat.
8. 8 Heat grapeseed oil in a large skillet over high heat. Remove scallops from plastic bag; pat dry with a paper towel. Cook until golden brown, 30 to 45 seconds per side.
9. 9 Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.

By Silicon Valley Sous Vide

Ingredients

• ✓ mirin
• red miso paste
• egg yolk
• cooking sake

Instructions

1. 1 Combine mirin, miso paste, egg yolk, and sake in a saucepan; mix well and bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring constantly, until sauce is the consistency of jam, 10 to 15 minutes.

By Lil Hil

Ingredients

• ✓ mirin
• soy sauce
• sake
• sugar

Instructions

1. 1 Combine soy sauce, sake, mirin, and sugar in a small saucepan over medium heat; stir until sugar is dissolved. Use immediately, or cool and store in the refrigerator.

By Kevin

Ingredients

• ✓ mirin
• water
• dashi granules
• soy sauce

Instructions

1. 1 Bring water to a boil in a small saucepan. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

By CRIMSON667

Ingredients

• ✓ mirin
• champagne vinegar
• sunflower oil
• hazelnut oil
• sugar
• sesame oil
• ginger

Instructions

1. 1 Beat mirin, champagne vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth.
2. 2 Let dressing sit at room temperature until the flavors blend, at least 30 minutes.

By kat

Ingredients

• ✓ mirin
• soy sauce
• sake
• sugar
• ginger
• cornstarch
• water

Instructions

1. 1 Bring the soy sauce, mirin, sake, sugar, and ginger puree to a boil in a saucepan. Reduce heat to medium low. For a marinade, remove from heat and allow to cool. For a thicker sauce, mix cornstarch and water to form a smooth paste and stir into the mixture; allow to simmer until thickened, about 2 minutes.

By Bob

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
• egg
• soy sauce
• sake
• black pepper

Instructions

1. 1 Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
2. 2 Meanwhile, bring a large pot of water to a low boil.
3. 3 Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
4. 4 Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
5. 5 While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
6. 6 Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
7. 7 Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
8. 8 Slice eggs in half when ready to use.

By Lazarus

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
• 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
• 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

Ingredients

• ✓ mirin
• egg
• dashi stock
• sugar
• soy sauce
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved. Lightly grease a tamago pan or a small nonstick skillet and heat over medium heat.
3. 3 Pour a thin layer of egg mixture into the hot pan and swirl to coat the pan. Cook until egg layer is firm on the bottom but still slightly liquid on top, about 1 minute.
4. 4 Then lift up one edge using a spatula and roll up the egg layer.
5. 5 Push omelet roll to one side of the skillet. Oil the skillet again and pour in another thin layer of egg, lifting the first omelet roll up slightly to allow the egg to flow underneath.
6. 6 Roll up the first omelet in the new layer of egg and push omelet to the edge of the skillet as before.
7. 7 Repeat the process with the remaining egg mixture, oiling the pan each time if needed.
8. 8 Remove rolled omelet to a serving platter and cut into 6 equal pieces to serve.

By Pokerman11

Ingredients

• ✓ mirin
• egg
• dashi stock
• sugar
• soy sauce
• vegetable oil

Instructions

1. 1 Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
2. 2 Heat ⅓ oil in a large nonstick skillet over medium-high heat. Add about ⅓ egg mixture; quickly swirl the pan to evenly cover the bottom. Start rolling up omelette from one side to the other as soon as it is set.
3. 3 Keep roll to one side; add ⅓ more oil to the skillet and ⅓ more egg. Swirl the pan, ensuring entire bottom is covered, including around and underneath first roll; cook until set. Roll up omelette starting from side with first roll, and including first roll, so you end up with one roll.
4. 4 Repeat process with remaining ⅓ each oil and egg and so you end up with one roll; transfer to a bamboo rolling mat. Roll up omelette tightly; cool about 3 minutes.
5. 5 Unwrap omelette; slice into 6 pieces. Serve warm or cold.

By ChefJackie