Mirin Sauce Recipes

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MIRIN SAUCE

A dear friend showed me this sauce and it has become my favourite! I use it for everything. One of my favourite dishes is Quorn and baby soy beans dry fried until they begin to look chargrilled then tossed in this sauce and serve with rice. I have given measurements for 1 serving as it's how I make it the most.

Provided by PinkCherryBlossom

Categories     Sauces

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6



Mirin Sauce image

Steps:

  • Place all ingredients in a bowl and whisk until well combined, make sure no lumps of cornflour remain.
  • Heat an empty pan on the stove and add the sauce. Heat until it bubbles (happens quickly) and stir until thickened, it should have the consistency of oil (I have never heated it longer so I don't know if it would thicken more).
  • Serve the sauce hot, pour over cooked meat and veg, stir trough cooked rice, dip sushi in (or fingers) or add to cooked tofu/quorn.

Nutrition Facts : Calories 181.9, Fat 13.8, SaturatedFat 1.9, Sodium 2195.6, Carbohydrate 10, Fiber 0.5, Sugar 4, Protein 4.3

1 garlic clove, peeled and chopped
1 teaspoon cornflour
1 tablespoon Splenda sugar substitute or 1 tablespoon sugar
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons dark soy sauce

TOFU WITH GARLIC MIRIN SAUCE

I came up with this recipe as a result of becoming vegan, and no longer being able to eat mirin chicken with my Japanese friends. The glaze takes on a dark brown color, and coats the fried tofu very nicely. You may want to make extra sauce to serve over rice.

Provided by Tyson Hurt

Categories     Soy/Tofu

Time 12m

Yield 2-4 serving(s)

Number Of Ingredients 9



Tofu With Garlic Mirin Sauce image

Steps:

  • Slice tofu into 1/4 inch strips.
  • Heat a non-stick skillet over medium-high heat, and add cooking oil.
  • Fry tofu until light golden, making sure both sides are browned.
  • Remove tofu to paper-towel lined plate.
  • Stir all sauce ingredients in a small bowl, adding the sesame oil last.
  • Pour mixture into skillet, and cook over medium-high heat until thickened.
  • Return tofu to skillet, and toss to coat.
  • Serve with steamed jasmine rice, or cooked soba noodles if desired.

1 lb extra firm tofu, pressed and drained
2 teaspoons cooking oil
1/8 cup mirin
1/8 cup soy sauce or 1/8 cup tamari
2 tablespoons water
1 1/2 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon cornstarch
1 garlic clove, minced, to taste

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