You can always buy mirin online, but if you're really in a crunch, you can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use.
No problem. The next best mirin substitute is white wine vinegar or rice vinegar. Both are very acidic, so you'll need to account for the sweetness of the mirin by adding ½ teaspoon of sugar per tablespoon of vinegar.
Alcohol content: Mirin is a Japanese cooking wine that sometimes serves as a light alcoholic beverage in its own right, whereas rice vinegar generally has little to no alcohol content left by the end of its fermentation process. As a result, mirin tastes closer to a sweet marsala wine and rice vinegar to a dry sherry.
Also known as rice wine vinegar, it is non-alcoholic. The rice wine is put through a fermentation process to get this product, so the alcohol turns to acetic acid. It is especially suitable as a mirin substitute in dipping sauces and dressings. Rice vinegar has a mild flavor and a slightly sweet taste.
Mirin is a sweetened rice wine similar to sake while Rice Wine Vinegar is a further fermentation of rice wine. Both add unique, sweet, and umami notes to food. While similar in flavor and often compared they shouldn't be used in place of one another.
It has a similar flavor to apple cider vinegar, or white wine vinegar if you have ever tried either of those. For every teaspoon of mirin specified in your recipe, we recommend that you use one teaspoon of rice wine vinegar and half a teaspoon of white sugar.
Mirin. Some sources will tell you that mirin is a great Shaoxing wine substitute, and it will do in a pinch if you cut the sugar out of your recipe. A better, closer choice is dry sherry (not cooking sherry). Mirin is sweeter than Shaoxing wine, which has a deep, aromatic, and slightly sweet flavor.
Dry white wine or rice vinegar mixed with some sugar make an easy mirin substitute. For every tablespoon of wine or rice vinegar, you'll need to add a half teaspoon of sugar.
Rice wine vinegar is another name for rice vinegar; they are the same product. Rice wine vinegar is simply another name that references the fermentation process that converts the rice into alcohol and then into vinegar.
White wine vinegar may make a suitable substitute for rice vinegar, especially in salad dressings. Rice vinegar has a sweeter taste, so adding a quarter teaspoon of sugar per tablespoon of vinegar that someone is swapping out may suit some recipes.
Rice wine is ideal for both cooking and drinking. The most popular varieties include huangjiu, mirin, and sake. If you've run out or are looking for an alternative, try swapping for equal amounts of dry sherry, white wine, dry vermouth, or white grape juice.
A regular dry white wine for cooking is definitely not the same as a traditional Shaoxing wine, but it could add a nice subtle alcoholic flavor to a dish—it will work as a rice wine substitute in a pinch. Just be sure to use a dry white wine and not a sweet one.
In essence, for the Japanese, Sake and rice wine are synonymous terms. You may also come across the word nihonshu, which also means rice wine in Japanese. In many Asian countries a similar rice wine is also brewed from rice (especially glutinous rice) also using koji as a saccharifying agent.
Avoid using cooking wine and rice wine vinegars as replacements for rice wine, as they have entirely different flavors. Even Chinese and Japanese rice wines differ in flavor. So they may not work as substitutes for each other, in all recipes.
Hands down, the best substitute for rice vinegar is apple cider vinegar: It's mild, with a faint apple flavor that won't overpower (though when used for pickling, the apple flavor will be much more pronounced). You can actually use it as a sub for most vinegars.
Cooking Sake / Japanese Rice Wine – this is a bit lighter in flavour than Chinese cooking wine, but is an acceptable substitute and the best substitute.
If you have it on hand, you could also substitute any other Chinese rice wine. In small amounts, you can also substitute Japanese/Korean wines such as soju or sake. We're hesitant to suggest substituting a more commonly found Japanese rice wine seasoning called mirin, but it can be used in a pinch.
The word Mirim (Mirin in Japanese) is used as a cooking wine in Korean and Japanese cuisine.
Mirin (味醂 or みりん, Japanese: [miɾiɴ]) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake, but with a lower alcohol content and higher sugar content.
Shochu is a low alcohol Japanese distilled spirit made from barley, rice, or sweet potato, so it is similar to soju. Makkoli is the Korean equivalent to sake and is essentially a rice wine that is fermented (not distilled).