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 Time 2 hrs
Cook Time 45 mins
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.
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: 2003kcalCarbohydrates: 323gProtein: 28gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 32mgPotassium: 475mgFiber: 8gSugar: 0.2gCalcium: 96mgIron: 5mg
Keyword Homemade Mirin, How to make mirin, how to make mirin at home, Mirin Substitute, Mirin Substitutes