818 mirin recipes

Marinated cucumber and red bell pepper salad: crisp cucumber, sweet pepper, and slippery bean thread noodles tossed in Italian dressing and basil, chilled until they soak up the tang. A light, make-ahead salad.

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.

Marinated olives steeped with lemon, fresh thyme, rosemary and slivered garlic in good olive oil. A no-cook, make-ahead appetizer that gets better as it sits. Serve with warm crusty bread.

Spicy marinated shrimp for a crowd with 10 pounds of shrimp soaked overnight in olive oil, cider vinegar, capers, and hot sauce. A make-ahead party appetizer that serves 20.

Fish fillets marinated overnight in garlicky olive oil with rosemary, oregano, and parsley. A Mediterranean technique that works for any grilled, broiled, or baked fish.

Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Spatchcocked Cornish game hens marinated in tequila, fresh lime juice, Cointreau, and garlic then roasted until golden and crispy. A showstopper dinner with serious fiesta flair.

Grilled swordfish steaks marinated in lemon zest, fresh rosemary, and crushed garlic with extra-virgin olive oil. Finished with briny capers and lemon wedges for a bright Mediterranean main course.

Hijiki nimono simmers nutrient-rich hijiki seaweed with carrots, tofu, age, and green beans in dashi, soy, sake, and mirin. Traditional Japanese home-cooking side dish in 30 minutes.

Traditional Japanese noodles in a homemade dashi broth made from kombu, bonito flakes, tamari, mirin, and fresh ginger juice. An authentic kake-udon or kake-soba base ready in 30 minutes.

Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust.

Quick Asian stir-fry of cabbage with crumbled tofu and rehydrated shiitake mushrooms, seasoned with soy sauce and mirin. Vegan, low-carb, and on the table in under an hour.

Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.

Teriyaki your salmon with simple recipe that is sure to make your family excited about dinner.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.