212 mirin recipes

Charcoal-grilled pork loin marinated in oyster sauce, soy, and whiskey, sliced thin and piled over steamed sticky rice with fresh cilantro and chilies. A Thai street food feast worth the wait.

Grilled chicken marinated in coffee syrup and topped with a velvety mole of poblano, chocolate, pistachios, and cumin. A modern twist on the Mexican classic.

Grilled shark steaks marinated in lime juice, beer, cumin, and Dijon mustard, topped with fresh salsa and avocado slices. A bold Mexican-style fish for the grill.

Beef skirt steak fajitas marinated in lime juice, tequila, garlic, cumin, and oregano overnight then grilled. Served in warm tortillas with salsa and guacamole.

Freezer fajitas: marinated sirloin steak frozen with frozen fajita vegetables for a make-ahead Tex-Mex weeknight dinner. Thaw, sear, and serve in flour tortillas with salsa.

Stir-fried chicken fajitas marinated in lemon juice, cumin, and fresh coriander. Sauteed chicken strips rolled in warm flour tortillas with salsa, lettuce, and sour cream.

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

Peppery mozzarella salad with beefsteak tomatoes, avocado, and shallots in a crushed green peppercorn and lemon dressing. Marinated one hour for bold flavor.

Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.

Javanese pork satay skewers marinated in a peanut butter, soy sauce, and brown sugar blend, grilled and served with cucumber-yogurt raita over rice.

Grilled lamb kabobs marinated overnight in soy sauce, garlic, and white wine vinegar, skewered with bell peppers, cherry tomatoes, and small onions.

Tender sirloin strips marinated in sherry, ginger, and sesame oil then wok-tossed with crisp asparagus, snow peas, and red pepper in a glossy oyster sauce. Dinner in 25 minutes flat.

Grilled chicken breasts marinated overnight in lemon juice, white wine, mild chili powder, nine cloves of garlic, shallots, honey, soy, and oregano. Big flavor, mild heat.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Beef tenderloin kabobs marinated in red wine, olive oil, rosemary, and oregano with mushrooms, zucchini, red pepper, and cherry tomatoes. Grilled in 8 minutes.