Mirin Substitute: Unlocking the Magic of Authentic Japanese Cooking
Elle
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 Time 2 hrs
Cook Time 45 mins
Course Seasonings
Cuisine Japanese
Servings 1 Bottle
Calories 2003 kcal
1 cup glutinous rice 1 cup Koji rice 2 cups Japanese Shochu or Sake
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.
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.
Calories: 2003 kcal Carbohydrates: 323 g Protein: 28 g Fat: 2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 32 mg Potassium: 475 mg Fiber: 8 g Sugar: 0.2 g Calcium: 96 mg Iron: 5 mg
Keyword Homemade Mirin, How to make mirin, how to make mirin at home, Mirin Substitute, Mirin Substitutes