Recipes with mirin

109 recipes. Page 5 of 5

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Nikujaga (Japanese Beef Potato Onion Soy-Sweet Stew)

Thin slices of beef, potatoes, onion, carrot, and shirataki noodles simmer in dashi sweetened with mirin and sugar and seasoned with soy sauce, a combination many Japanese people tie to home cooking. One story traces it to a Meiji-era naval officer trying to recreate British beef stew with Japanese ingredients, which would explain why the result is a clear soy braise rather than a thick, flour-bound stew.

Prep 15min Cook 30min 4 servings

Asian Medium

Nimiso Red Miso Vegetable Stew

Red soybean miso, aged from a soybean koji, gives this Aichi stew a dark broth with deep savoriness, a little acidity, and a faint astringency. Also called misoni, it grew out of the soybean miso tradition best known through Hatcho miso. Every household loads the pot with daikon, carrot, burdock, taro, konnyaku, and fried tofu, but some keep plenty of broth and eat it like a hot pot while others cook it down to a thicker simmer.

Prep 30min Cook 45min 4 servings

Asian Medium

Mizu-tataki Pounded Wild Greens

Pounded and then minced, the red stem bases of mizu turn sticky and stringy, much like grated mountain yam, and are dressed with miso, mirin, soy sauce, and sugar. Mizu, formally uwabamiso, grows in colonies along clean mountain streams in Iwate's Ou and Kitakami ranges. The deeper the red at the base, the stronger the stickiness, while the watery stem keeps both crunch and a slippery feel. Tender spring and early-summer stems are the most prized. Serve it cold, on the day it is made.

Prep 40min Cook 3min 10 servings

Asian Medium

Saba Misoni (Japanese Miso Mackerel Recipe)

Mackerel fillets simmer skin-side up under a glossy glaze of miso, mirin, sake, and sugar, a staple of Japanese home cooking. Pouring boiling water over the fish first takes away surface odor, and thin slices of ginger in the pan deal with the rest.

🏠 Everyday

Prep 8min Cook 18min 2 servings

Asian Medium

Nita-kumoji (Simmered Aged Turnip-Green Pickles)

In the Hida region of Gifu, turnip greens salted down for winter turn sour by spring, and that is when they went into the pot with dried sardines, soy sauce, mirin, and sake and cooked until almost no liquid was left. Kumoji is said to come from an old court word for pickles. The greens soak through several changes of water, but a little salt is left in on purpose: without it, all you taste is soy sauce.

Prep 40min Cook 45min 10 servings

Asian Easy

Kanto-Style Sukiyaki (Japanese Beef Hot Pot in Sweet Soy Warishita Broth)

The negi go into the dry pot first, no oil, and brown at the edges before the warishita is poured in, a premixed blend of soy sauce, mirin, sugar, and sake. Cabbage, shiitake, grilled tofu, and shirataki each get their own patch of the pot, and the thin beef goes in a few slices at a time, lifted out as soon as it is cooked.

Prep 15min Cook 20min 3 servings

Asian Medium

Assorted Japanese Tempura

Shrimp, sweet potato, eggplant, and shishito peppers share the same oil but not the same timing, and each piece comes out as soon as it is done. The batter is cold water and egg with cake flour, stirred only a few times with chopsticks and used while small lumps remain.

Prep 20min Cook 15min 2 servings

Asian Easy

Teriyaki Chicken

Chicken thighs are pressed skin side down with a spatula until the skin turns deep gold, then glazed over low heat with soy sauce, mirin, sake, and sugar, plus garlic and ginger, spooned over until it clings.

🍱 Lunchbox

Prep 15min Cook 15min 2 servings

Asian Easy

Japanese Ginger Soy Braised Chicken

Ground chicken is pressed and broken up in the pan, joined by fine shreds of ginger, then cooked down in soy sauce, mirin, and sugar. Turn off the heat while a thin film of liquid still coats the pan, and every crumb carries a dark glaze while the meat stays moist. Spread over rice, it becomes a soboro bowl.

🍱 Lunchbox

Prep 10min Cook 12min 2 servings

Asian Easy

Tsukemono Miso-ni (Pickled Cabbage Simmered in Red Miso)

In Gujo, Gifu, cabbage pickles that had gone too sour and salty over the winter were, by local account, soaked to draw some of that out and then cooked again in red miso broth. Leek, eggplant, shiitake, and konnyaku join them, and the pot sits over the lowest flame until the cabbage is very soft and only a little liquid is left.

Prep 15min Cook 30min 3 servings

Asian Medium

Yama-Surume Kinpira (Simmered Dried Bamboo Shoot and Wood Ear)

Spring bamboo shoots, split, boiled, and sun-dried, curl into triangular pieces that look like dried squid, hence yama-surume, mountain squid. In Kumamoto the dried shoots were restored throughout the year for farm-season meals, festival Buddhist dishes in the Kuma area, and drinking snacks. Simmered slowly in strong dashi and light soy sauce, the strips become tender yet springy. Dry wood ear strips go in only at the end, soaking up the last of the broth while keeping their crunch.

🍺 Bar Snacks

Prep 60min Cook 120min 6 servings

Asian Medium

Yamagata Hiyashiru Chilled Vegetables in Savory Stock

The name suggests a cold soup, but Yonezawa's hiyashiru is really ohitashi: blanched vegetables steeped in plenty of chilled soy-seasoned stock and eaten with their liquid. The stock comes from the water used to soak dried scallop, while porous freeze-dried konnyaku and dried shiitake soak it up. Spinach, cabbage, soybean sprouts, and carrot share the bowl with yukina, a local winter green given only a quick dip in boiling water to keep its snap. An hour to a night in the fridge lets everything take on the broth.

Prep 480min Cook 25min 5 servings

Asian Medium

Yanagawa Nabe (Loach, Burdock, and Egg Hot Pot)

Boned, opened loach and thin shavings of burdock simmer in sweet soy-seasoned dashi in a shallow pan, then beaten egg is poured over to bind it all softly. Unlike marunabe, which cooks the fish whole, this Tokyo hot pot uses split loach, and the burdock goes in first to give the broth its earthy flavor. A sprinkle of sansho pepper goes on just before eating.

Prep 20min Cook 20min 4 servings