By Weber on May 21, 2002
"A quick way to blend a reasonable substitute for Mirin in Japanese sauces and dishes."
Serving Size: 1 (254 g)
Servings Per Recipe: 1
"This recipe worked great in my Nikujaga! I wasn't able to find Mirin but had Sake. I found the corn syrup to be a better option because you didn't have to wait for it to dissolve like the sugar."
"The only thing I use mirin for is teriyaki marinade, and I couldn't find any a while ago, so I decided to give this a try. It worked great! Excellent way to use up stale sake, too!"
"thanks so much for posting this, as i can never find mirin. not even in specialty Asian stores for some reason! it's the strangest thing. i will be using this in the many Japanese and Asian recipes i have."