1,620 mirin recipes

Grilled pineapple chicken teriyaki marinated in a homemade sauce of soy, molasses, brown sugar, pineapple syrup, and garlic. Served with caramelized grilled pineapple slices.

Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

Szechuan-style tangerine beef stir-fried with dried orange peel, chili peppers, and roasted peppercorns. Flank steak marinated in soy, ginger, and rice wine.

French-style steak salad with grilled flank steak, lemon-sauteed mushrooms, and red onion marinated in a herb vinaigrette with chervil, basil, and thyme.

Fresh Italian antipasto salad with marinated mushrooms and artichokes over crisp vegetables drizzled with balsamic herb dressing for a light, impressive no-cook meal.

Greek souvlaki with lamb or veal marinated overnight in white wine, olive oil, oregano, and garlic. Broiled on skewers for charred, tender meat cubes.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

Mexican shrimp in chipotle sauce with broiled tomatoes, white wine, and lime-marinated shrimp. Smoky-spicy seafood main from the kitchens of central Mexico.

Grilled sirloin steak marinated in gin, dry vermouth, garlic, and herbs, garnished with pimento-stuffed olives. A cocktail-inspired steak with real martini flavor.

Grilled beef kababs marinated 12 hours in soy sauce, lemon juice, Worcestershire, and mustard. Skewered with mushrooms, peppers, tomatoes, and onion over hot coals.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Grilled pepper sirloin steaks marinated overnight in steak sauce, Dijon mustard, brown sugar, and crushed whole peppercorns. Bold, spicy, and built for the grill.

Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.

Grilled red onion halves marinated in Worcestershire, balsamic vinegar, soy sauce, and olive oil. Charred, sweet, and smoky in 8 minutes on the grill.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.