1,620 mirin recipes

Vegetarian pesto pizza on whole wheat crust with homemade basil-pine nut pesto, artichoke hearts, tomatoes, and zucchini. Everything made from scratch including the dough.

Broiled ginger shrimp marinated in pureed fresh ginger, shallots, dry sherry, and Italian dressing. Three hours of marinating builds bold, aromatic flavor that caramelizes under the broiler.

Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.

Easy chicken breasts marinated in white wine, then butter and cream baked with sautéed mushrooms, garlic, olives, finished with a garnish of parsley and cherry tomatoes.

Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

A quick and easy marinated fish that can use any type of fish.

Tequila-marinated chicken wings grilled with chili powder, cayenne, and lime juice. Marinated overnight for maximum flavor, then basted on the grill. Serve with salsa or cheese dip.

Grilled shrimp and scallop kabobs marinated in soy sauce, ginger, lemon, and garlic with pineapple and zucchini. A seafood skewer worth the 3-hour marinate.

Grilled boneless pork chops marinated in a creamy lemon-dill sauce of Dijon mustard, mayonnaise, and sour cream. Marinate for hours, grill in minutes, and brush with extra sauce for a tangy, herb-bright finish.

Marinated vegetable salad with cauliflower, cucumber, and tomato in a white wine and lemon vinaigrette. A make-ahead side dish that marinates overnight and serves in lettuce cups.

Bursting with flavor, these delicious and healthy canapés are sure to be a hit at any gathering!

Tangy beer-based BBQ sauce with molasses and lemon for grilled chicken. Marinate overnight and baste while grilling for sticky, caramelized results.

Grilled shrimp and chicken skewers marinated in Dijon mustard, apple juice, soy sauce, and garlic with red peppers and zucchini. A colorful, crowd-feeding grill recipe.

Hawaiian-Portuguese fresh tuna (aku) marinates ahi loin in garlic vinegar, dredges in flour, and pan-fries golden, served with stale sourdough dipped in the boiled marinade. Island family recipe.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.