Mirin Substitute: Unlocking the Magic of Authentic Japanese Cooking

5 from 4 votes

Mirin Substitute: Unlocking the Magic of Authentic Japanese Cooking

Unlock the secret of making your own Mirin with this easy-to-follow recipe that uses organic ingredients and simple steps to create a delicious seasoning.

Prep Time2

Cook Time45

Course: Seasonings

Cuisine: Japanese

Servings: Bottle

Calories: 2003kcal

Author: Elle John

Ingredients

1 cup glutinous rice
1 cup Koji rice
2 cups Japanese Shochu or Sake

Instructions

Preparing the glutinous rice:

Begin by rinsing the glutinous rice in water multiple times, ensuring that the water runs clear.
Once that's done, let the rice soak in cold water for about 2 to 4 hours.
After soaking, drain the rice well and place it in a steamer basket lined with cheesecloth.
Steam the rice for 40-45 minutes, or until it becomes tender, and then set it aside to cool down completely.

Mixing glutinous rice with Koji rice:

Once the glutinous rice is completely cooled down, mix it with the Koji rice evenly.
Transfer the mixture into a sterilized jar large enough to hold both the rice and the liquid.

Adding the liquid component:

Next, pour the Japanese Shochu or Sake into the rice mixture.
Stir well to ensure that the rice and liquid are well combined.
Seal the jar with a clean cheesecloth or towel, and store it in a cool, dark place, away from direct sunlight.

Fermentation process:

Patience, young grasshopper! The secret to unlocking the magic of authentic Mirin lies in a slow and steady fermentation process.
The mix needs to ferment for at least three months, during which, you must stir the contents once every week.

Straining and bottling:

After the fermentation period, take out the jar and strain the contents through a cheesecloth or fine-mesh strainer.
Make sure to squeeze out as much liquid as possible from the rice.
Transfer the liquid, your freshly brewed Mirin, to sterilized bottles and store them in a cool, dark place.

Notes

For optimum results, make sure that you use the freshest ingredients available to you, particularly the Koji rice.
Fresh Koji will provide a rich and intricate flavor to your Mirin that you won't find with store-bought substitutes.
The longer you leave the mixture to ferment, the more complex and flavorsome your Mirin will be!
If you can resist the temptation, allow it to ferment for up to six months for a truly divine taste.

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