1,620 mirin recipes

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Broiled chicken breasts marinated in Dijon mustard, lime juice, ground ginger, shallots, and light sour cream. A tangy, low-fat chicken dinner that cooks in just 10 minutes under the broiler.

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.

Crunchy teriyaki burgers with chopped water chestnuts mixed into the patties and marinated in soy sauce, orange juice, ginger, and garlic. Grilled or broiled with a savory glaze.

Oven-roasted chicken wings marinated overnight in hoisin, plum sauce, soy, honey, and garlic. Sticky, glossy, and packed with sweet-savory Asian-inspired flavor.

Grilled flank steak marinated in lemon and garlic, served with grilled zucchini, fresh basil tomatoes, and toasted Italian bread. A complete summer meal off the grill.

Quick pork and peanut stir-fry with ginger-marinated pork strips, onion, carrot, zucchini, and roasted peanuts in a lite soy and vinegar sauce. A weeknight dinner for two in 30 minutes.

Tropical fish kebabs with monkfish marinated in lime, ginger, garlic, and green chili, skewered with mango, banana, and red bell pepper. A colorful Caribbean-inspired grilled seafood dinner.

Grilled swordfish sandwiches marinated in lemon and oregano, topped with a cool cucumber-yogurt sauce and peppery watercress on a crusty roll. A Greek-inspired summer dinner in 30 minutes.

Herb-marinated snails dipped in a light egg-white batter and fried golden. A crispy French appetizer with tarragon, chervil, chives, and parsley.

Russian marinated pearl onions (Luk Marinovannyi) pickled in apple cider vinegar with dill, caraway seeds, red pepper flakes, and peppercorns. Ready in two weeks.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Sherry-marinated beef stir-fried with cauliflower, roll-cut carrots, and black mushrooms in a Szechuan peppercorn sauce with black bean paste and Chinkiang vinegar. Authentic wok cooking with serious depth of flavor.