Mirin (sweet rice wine)

味醂 mirin

Flavor and role

A sweet Japanese cooking wine brewed from glutinous rice, koji and shochu. It adds sweetness and gloss and masks fishy smells.

Typical dishes and uses

Oyakodon, teriyaki, sukiyaki, nimono (simmered dishes), tsuyu

Substitutes

1 tbsp mirin = 1 tbsp Korean cooking wine (mat-sul), or 1 tbsp sake + 1 tsp sugar. Alcohol-free: 1 tbsp water + 1/2 tbsp sugar.

Storage

True mirin (hon-mirin): 3 months in a cool place at room temperature after opening (sugar crystals form in the fridge). Mirin-style seasoning: 3 months in the fridge after opening.

Main countries

Japan

Used in this book

Oyakodon (Chicken and Egg Rice Bowl)Chawanmushi (Japanese Savoury Egg Custard)DorayakiGyudon (Japanese Beef Bowl)Katsudon (Pork Cutlet and Egg Rice Bowl)Nasu Dengaku (Miso-Glazed Eggplant)Nikujaga (Japanese Beef and Potato Stew)Oden (Japanese Dashi Simmered Pot)Homemade Shoyu RamenSukiyakiTempura (Shrimp and Vegetable)Teriyaki ChickenKitsune UdonYakitori (Chicken and Leek Skewers with Tare)YosenabeAmatriciana Udon (Italian × Japanese)Bacalhau Brás Tamagotoji Don (Japanese Egg-Drop Rice Bowl)Bak Chor Mee Mazesoba (Singaporean × Japanese)Peppery Bak Kut Teh Ramen with Soy-Marinated EggBeef Noodle TsukemenBirria Ramen with Soy-Marinated EggMiso Bolognese UdonCá Kho Salmon DonburiGarlic Chip Soy-Butter Saikoro Steak Rice Bowl (Japanese × American)Yapp Gyudon (Senegalese × Japanese)Ichiban-Dashi Chawanmushi with Silver Dashi GlazeChawanmushi Rice Bowl with Ginger Crab GlazeMiyazaki-Style Fluffy Chicken Nanban with Mustard TartareDorayaki with Homemade TsubuanDoro Wat Ramen with Berbere Chicken and AjitamaMiso-Butter Salmon Foil-YakiMiso French Onion UdonSukiyaki-Style Gyudon with Onsen EggKimchi Cheese GyudonGyudon Rice BurgerJapanese Dashi-Braised HolubtsiSanratanmen (Japanese Hot and Sour Ramen)İskender UdonJerusalem Mixed Grill Yakitori (Israeli × Japanese)Kare-Kare Beef Udon with Shrimp-Paste Chili Oil (Filipino × Japanese)Miso-Glazed Karnıyarık with Ginger Pork (Turkish × Japanese)Thick-Cut Katsudon with Fresh DashiChicken Katsu Parmigiana DonKatsudon SandoKhao Soi Curry UdonTeriyaki Salmon Avocado KimbapMiso Kabocha Locro (Argentine × Japanese)Japanese Miso Mapo UdonMohinga Ramen with Soy-Marinated EggMolokhia Garlic-Butter SobaTwo-Miso Fried Nasu DengakuMiso Eggplant Parmigiana (Japanese × Italian)Ryotei-Style Nikujaga with First DashiGochujang Pork Nikujaga with Glass NoodlesLazy Nikujaga Croquette Bowl with Crunchy PankoBeef Skewer Oden in First DashiTomato Basil Oden (Japanese × Italian)Miso-Glazed Oden SkewersShop-Style Onigiri with Salmon Flakes and Kombu TsukudaniHawaiian Luncheon Meat MusubiSeared Chicken Thigh Oyakodon with Homemade DashiCheesy Dakgalbi OyakodonOyakodon Egg SandoButtermilk Dorayaki with Sweet Red Bean and ButterLemon-Ginger Ponzu Pork Medallions (American × Japanese)Tokyo-Style Clear Chicken Shoyu RamenTom Yum Shoyu Ramen with PrawnsCrispy Shoyu Ramen Noodle PancakeEggplant Katsu Sabich SandoShiso Pork Saltimbocca with Miso-Butter Sauce (Italian × Japanese)Kroeung Miso Pork Hot Pot (Cambodian × Japanese)Teriyaki Sausage Sizzle with Japanese Mayo and NoriDashi Shabu-Shabu with Homemade Ponzu and Egg ZosuiGalbi-jjim Short Rib Ragù with Rice Cakes (Korean × Italian)Teriyaki Salmon Smørrebrød with Wasabi MayoSoto Ayam RamenSri Lankan Coconut Chicken Curry UdonSukiyaki CarbonaraSukiyaki Egg & Cheese ToastSuya Beef Yaki UdonKyoto-Style Dashimaki TamagoEdomae-Style Tempura with Matcha SaltCrispy-Skin Teriyaki Chicken with Charred NegiTeriyaki Chicken BurgerTeriyaki Chicken & Egg Mayo Rice BowlRof Salmon Tomato Takikomi Gohan (Senegalese x Japanese)Handmade Sanuki-Style Kitsune UdonMiso Cream Chicken and Shiitake Vol-au-vent (Belgian × Japanese)Whitebait Kakiage Tempura with Tentsuyu (New Zealand × Japanese)Charcoal Yakitori Duo: Salt Negima and TsukuneYakitori Tacos with Lime Slaw and Shichimi MayoYakitori Rice BurgerIchiban Dashi Yosenabe with Ginger Chicken TsukuneYosenabe Seafood An-kake Rice Bowl with Jammy EggŻurek Ramen with Soy Eggs and Seared Kiełbasa

Updated 2026-10-10