1,620 mirin recipes

Chicken wings reshaped into mini drumsticks, marinated in five-spice and rice wine, sealed with egg white, coated in cornstarch, and double deep-fried until shatteringly crispy. An authentic Chinese technique for the crunchiest wings.

Microwave Cajun spiced chicken drumsticks marinated in vegetable juice, hot sauce, and vinegar. Served over rice with a tangy vegetable sauce. Quick, low-fat, and ready in an hour.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

Asian-style roasted pork tenderloin marinated in soy sauce, ketchup, garlic, and molasses. Sliced thin, sprinkled with toasted sesame seeds, served with sharp homemade hot mustard sauce.

A proper British steak and kidney pie with claret-marinated beef, browned mushrooms, and a golden puff pastry lid. Hearty, old-school comfort that feeds eight hungry guests.

The Chinese believe three is a lucky number, as it symbolizes prosperity. This recipe features an interesting contrast of textures and flavors, with marinated flank steak stir-fried with bok choy, mushrooms, and red onion in a flavourful dark soy and sherry sauce.

Fried chicken for Chanukah, marinated overnight in lemon juice, olive oil, and nutmeg, then flour-dipped, egg-washed, and pan-fried golden. A Sephardic-style Hanukkah centerpiece for the oil miracle.

Chicken and cashew nuts stir-fry with water chestnuts in a sweet and sour sauce. Marinated chicken breast wok-fried with crispy cashews, served with fried rice.

Cherry wood smoked duck marinated overnight in red wine, fresh ginger, and brown sugar, then grilled to crispy-skinned glory. A showstopper for your next backyard feast.

Jamaican jerk chicken fingers marinated in citrus, then crusted with allspice, thyme, clove, and red pepper. Grilled tender strips with serious island heat.

Lemon pepper steak and potato wedges broiled together on one pan. Round steak marinated in lemon juice, garlic, and oregano with seasoned potato wedges cooked alongside.

Chinese velvet chicken and sweet corn soup with egg white-marinated chicken, creamed corn, and chicken broth finished with sesame oil. Silky, comforting, and quick.

Santiago pork roast marinated overnight in soy sauce, lemon juice, sugar, ginger, and garlic, then slow-roasted and basted for 3.5 hours. A Filipino-inspired pork loin for a crowd.

Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.

Italian dressing-marinated grilled sirloin steak. Two-ingredient backyard BBQ classic with bright herby flavor from a 24-hour marinade.

Polynesian kabobs with bacon-wrapped pineapple, soy-marinated ham, olives, and cherry tomatoes, broiled until crisp. Sweet-salty tiki appetizer skewers.