mirin


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mir·in

 (mĭr′ĭn)
n.
A sweet Japanese rice wine used especially in cooking.

[Japanese, mi, flavor (from Early Middle Chinese mujh; also the source of Mandarin wèi) + rin, variant reading of the kanji for ran, to remove the astringency of persimmons by soaking in rice wine (from Middle Chinese lam´) due to misreading as rin, to strain, filter (from Middle Chinese lim`) because of the two terms' similarity in meaning and the resemblance of their kanji .]

mirin

(ˈmɪrɪn)
n
(Cookery) a sweet Japanese rice wine that is used in Japanese cookery
[]

mirin

A thick sweet Japanese wine used for cooking.
References in periodicals archive ?
Place the mirin, soy sauce, sake and sugar in a small saucepan.
Add the water, mirin, miso and soy sauce, and bring to a gentle boil, then reduce the heat so the liquid is barely bubbling.
4 Add the dashi and/or stock, the mirin, soy sauce, Worcestershire or Tonkatsu sauce, sake and sugar.
2L chicken or fish stock 11/2tsp mirin 2tsp dashi powder (or more or less, to taste) Salt 4 portions of ramen noodles 4 eggs, poached or soft-boiled, halved 2tsp chilli oil (or more or less, to taste - optional) Toasted sesame seeds 50g pea shoots Freshly ground black pepper METHOD: 1.
bowl, whisk together oil, vinegar, soy sauce, mirin,
A team Consisting of Al Mirin, Kate Schwartz and Matthew Torrance represented the seller in the transaction.
Mirin is a type of wine used for flavouring the cuisine of which country?
Ingredients 2 skinless salmon fillets 1 tbsp sweet chilli sauce 1 tbsp honey 1 tsp sesame oil 1 tbsp mirin or dry sherry 2 tbsp soy sauce 2 tsp finely grated ginger brown rice or noodles, to serve (optional) For the pak choi 2 large pak choi (about 250g) 2 tsp vegetable oil 2 tsp sesame oil 3 garlic cloves, grated 75ml fish or vegetable stock 2 tsp toasted sesame seeds, for sprinkling Method 1.
250g long-grain white rice Low-calorie cooking spray 8 tbsp light soy sauce 2 tbsp dark soy sauce 4 tsp sweetener 8 tbsp mirin (rice wine) 2cm piece root ginger, peeled and grated 1 red chilli, deseeded and finely chopped 2 garlic cloves, peeled and crushed 4 large, skinless and boneless salmon fillets Shredded spring onions, to garnish FOR THE SALAD 2 tbsp each of rice vinegar and light soy sauce 1 tsp sweetener 1 large cucumber and 1 large carrot, peeled into ribbons 1Cook the rice according to the packet instructions, then drain well and keep warm.
5oz each) 1 small red chilli, deseeded and finely chopped 1 tbsp mirin 1 tbsp soy sauce Half a thumb-sized piece ginger, peeled and finely grated Half small pack coriander, chopped 140g/5oz mangetout 2 tbsp teriyaki sauce 300g/11oz straight-to-wok noodles Method 1 Heat oven to 190C/170C fan/gas 5.
A one hour marinade for salmon Mix together 2 tbsp caster sugar, 4 tbsp mirin, 4 tbsp rice wine, 6 tbsp of soy sauce.
INGREDIENTS 220g aubergine 1tbsp sunflower oil 2tbsp sweet miso 2tbsp mirin 1tbsp brown rice vinegar 1 inch grated ginger 1 spring onion (10g) 1/4 cup water 1tbsp tamari 1tbsp water 5g fresh coriander Fresh chilli slices METHOD PRE.