What can I use as a substitute for Mirin?

Thank you in advance.

Kswck wrote:
> What can I use as a substitute for Mirin?
>
> Thank you in advance.

Rice wine. Sake or sherry or dry vermouth with a little sugar added.
-aem

Kswck wrote:
> What can I use as a substitute for Mirin?
>
> Thank you in advance.
>
>

xiao shing wine, or possibly vodka (not Grey Goose).

"aem" > wrote in message
ups.com...
>
> Kswck wrote:
>> What can I use as a substitute for Mirin?
>>
>> Thank you in advance.
>
> Rice wine. Sake or sherry or dry vermouth with a little sugar added.
> -aem
>

Sake with sugar will work fine - in fact that's what mirin is I believe. But
sherry or vermouth will taste totally different.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:
> "aem" > wrote in message
> ups.com...
> >
> > Kswck wrote:
> >> What can I use as a substitute for Mirin?
> >>
> >> Thank you in advance.
> >
> > Rice wine. Sake or sherry or dry vermouth with a little sugar
added.
> > -aem
> >
>
> Sake with sugar will work fine - in fact that's what mirin is I
believe. But
> sherry or vermouth will taste totally different.
>
Well sure it will. But that's why "substitute" doesn't mean
"identical."

"aem" > wrote in message
oups.com...
>
> Peter Aitken wrote:
>> "aem" > wrote in message
>> ups.com...
>> >
>> > Kswck wrote:
>> >> What can I use as a substitute for Mirin?
>> >>
>> >> Thank you in advance.
>> >
>> > Rice wine. Sake or sherry or dry vermouth with a little sugar
> added.
>> > -aem
>> >
>>
>> Sake with sugar will work fine - in fact that's what mirin is I
> believe. But
>> sherry or vermouth will taste totally different.
>>
> Well sure it will. But that's why "substitute" doesn't mean
> "identical."
>

I disagree. A substitute is suppose to give an identical or similar result.
Otherwise it is a different recipe. For example, bottom round is a
substitute for chuck in a pot roast. Pork shoulder is not even though the
results might be fine. Pinot noir is a sub for cabernet sauvingon, but
vermouth is not. Carnaroli rice is a sub for arborio but basmati is not.
Flounder is a sub for sole but salmon is not. See?


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:
>
> I disagree. A substitute is suppose to give an identical or similar
result.
> Otherwise it is a different recipe. For example, bottom round is a
> substitute for chuck in a pot roast. Pork shoulder is not even though
the
> results might be fine. Pinot noir is a sub for cabernet sauvingon,
but
> vermouth is not. Carnaroli rice is a sub for arborio but basmati is
not.
> Flounder is a sub for sole but salmon is not. See?
>
Rather than quibbling over definitions, let's be practical. Whether
any of the possible substitutes for mirin works depends on what the OP
is using the mirin for, doesn't it? If it's one of several ingredients
for a brief marinade of meat before stirfrying, for example, the
differences among all those possible substitutes will be nearly
undetectable. If it's something where the mirin is copious and a
significant element in the dish, nothing will be exactly the same.
-aem

"aem" > wrote in message
oups.com...
>
> Peter Aitken wrote:
>>
>> I disagree. A substitute is suppose to give an identical or similar
> result.
>> Otherwise it is a different recipe. For example, bottom round is a
>> substitute for chuck in a pot roast. Pork shoulder is not even though
> the
>> results might be fine. Pinot noir is a sub for cabernet sauvingon,
> but
>> vermouth is not. Carnaroli rice is a sub for arborio but basmati is
> not.
>> Flounder is a sub for sole but salmon is not. See?
>>
> Rather than quibbling over definitions, let's be practical. Whether
> any of the possible substitutes for mirin works depends on what the OP
> is using the mirin for, doesn't it? If it's one of several ingredients
> for a brief marinade of meat before stirfrying, for example, the
> differences among all those possible substitutes will be nearly
> undetectable. If it's something where the mirin is copious and a
> significant element in the dish, nothing will be exactly the same.
> -aem
>

I agree that the final judgement should be whether the result is tasty. I
guess we interpret the word "substitution" differently. But I think that a
lot of people take it to mean that the result will be substantially the
same.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Kswck" > wrote in message
...
> What can I use as a substitute for Mirin?
>
> Thank you in advance.

Any "dry" white wine and a little sugar - any fortified wine with "dry" in the
name or Chardonnay.

:-)

Dimitri