If you like to cook Japanese dishes, you’ve likely come across an ingredient called mirin.
Do you love teriyaki? Then, chances are you’ve had mirin before, as it’s an essential ingredient in the sauce.
It’s actually a rice wine with a sweet and tangy flavor. It’s a must-have pantry staple, which contributes to that umami richness of many Asian dishes.
But what if you can’t find mirin? Don’t worry; several tasty substitutes give a similar rich umami flavor with a hint of tanginess and sweetness.
The best alternatives to mirin are alcohol-based drinks like rice vinegar, dry white wine, or sake, which must be combined with about a ¼ teaspoon of sugar to counteract the sourness and acidity of alcohol.
Read on to learn more about mirin, what to look for in a mirin substitute, and to see how to prepare mirin alternatives.
Or check out the video I made on the topic, full of inspiring dishes and imagery on how to substitute mirin in your recipes:
In this post we'll cover:
- 1 Mirin, what kind of flavor do you need to substitute for?
- 2 Why Substitute Mirin?
- 3 What Makes a Good Mirin Substitute?
- 4 7 Best Mirin Substitutes
- 5 Best halal mirin substitute: Water + Agave
- 6 Mirin and alcohol
- 7 Best alcohol-free mirin substitutes
- 8 What happens to the alcohol in mirin while cooking?
- 9 What is Mirin?
- 10 Using mirin in your dishes
- 11 Where can you buy mirin?
- 12 Three types of mirin
- 13 Conclusion
Mirin, what kind of flavor do you need to substitute for?
It’s mostly used to complement soy sauce and teriyaki sauce.
It is a key ingredient in all kinds of glazes, marinades, and sauces. As a marinade, it makes the meat more tender and juicy.
Why Substitute Mirin?
Mirin is not always easy to find.
The real thing, called “hon-mirin,” is much harder to find even in Asian grocery stores than “aji-mirin,” which is made with extra sweeteners.
But you can use the substitutes below if you can’t get a hold of it.
You might also be looking for an alcohol-free alternative, perhaps if you’re not allowed to have any, and below is an option for you if you need to go that route.
What Makes a Good Mirin Substitute?
Mirin has a sugar content of up to 45%, so any kind of substitute or alternative must have high sugar content.
The goal is to find something with both acidic and sweet properties. Mirin substitutes are made by combining alcohol and sugar.
While you can’t imitate the exact flavor of mirin, there are several ingredients you can combine to create similar flavors for your dishes.
7 Best Mirin Substitutes
These substitutes work very well in teriyaki-sauce, Asian style stir-fries, soy marinades, ramen, and as a glaze for beef, chicken, and seafood.
Some people also love to use these substitutes to make a sauce for vegan sushi (sans honey).
Closest match: Rice Wine with Sugar
Rice wine is the perfect mirin substitute because it also has fermented rice as the base flavor.
However, rice wine is very sour, so to counteract the sour taste, you need to add sugar. All you have to do is add 1 tablespoon of sugar to every ½ tablespoon of rice wine.
Since this combination has a very similar flavor to mirin, you can use it for all types of dishes.
You can use it to make a dipping sauce for sushi, as a marinade for fish, and as a condiment for noodles.
Best sweetness: Sake, Honey, and Maple Syrup Mixture
This substitute sauce is all about bringing out that sweetness.
All you have to do is mix sake with honey and maple syrup in a 5 to 1 ratio.
This means the second quantity is five times larger than the first. You need a bit of sake and lots of honey and maple syrup.
You then need to cook the ingredients together until the mixture is reduced by half.
As the best mirin substitute, this mixture has a thick syrup-like texture and consistency, so you can use it in all dishes that require mirin.
Use it as a glaze for meats and vegetables and even as a sauce in noodle dishes.
Looking for good sake to cook with? We have listed the best cooking sake + Differences with drinkable sake & buying tips here.
Easiest to find: Dry White Wine
Take a ¼ cup of dry white wine and add about ¼ or even ⅓ of a teaspoon of white sugar.
The sugar balances out the acidity of the dry wine and gives a very umami type flavor. Therefore, white wine is a good mirin substitute.
The high alcohol content of white wine is ideal for cooking meats.
Since the alcohol evaporates during the cooking process, use the wine + sugar combo to make teriyaki sauces, marinades, and meat glazes.
Best for glazes: Dry Sherry
Sherry is an alcoholic beverage originally from Spain. It is a white wine with brandy or a neutral distilled spirit.
This fortified wine is used when making sauces, glazes, and cooking meats like pork and poultry.
It has a flavor similar to rice wine, so when combined with a ¼ teaspoon of sugar, it is a good substitute for mirin.
Use sherry for cooking meat, especially beef, and poultry. It makes the meat very tender and adds a hint of sweetness.
You can also use it in teriyaki and soy sauce to flavor your favorite Japanese fusion dishes.
Better umami: Sweet Marsala Wine
Sweet Marsala is a fortified wine, similar to sherry. It contains brandy or other distilled spirit and has a sweet flavor.
It is a good mirin substitute because it has both acidic and sweet properties and gives a bit of umami flavor.
To make it taste like mirin, add a ¼ teaspoon of sugar to your sweet wine.
You can use sweet marsala wine in all the recipes that call for mirin.
It works well with soba noodles, as part of glaze for beef, and it can replace mirin in Japanese salad.
Strong flavor: Vermouth
If you haven’t heard of vermouth, it is an aromatized fortified wine. Usually, it has a botanical aroma and sweetness.
Just like the other alcohol mirin substitutes, you can add a ¼ teaspoon of sugar to ¼ cup of this drink and use it instead of mirin.
Vermouth works well when cooking meats, but it has a stronger flavor than you’d expect, so use it sparingly for sauces.
Avoid vermouth in ramen because it’s not going to give that classic taste you’re looking for.
Best halal mirin substitute: Water + Agave
Not a fan of alcohol? If you want to cook without any alcohol (maybe for halal purposes) but still get a similar flavor to mirin, you can always use a mixture of water and agave syrup.
Best halal mirin substitute: Water + Agave
- ⅓ tbsp agave syrup
- 1 tbsp water
- You need to use a ratio of 3:1 water and agave syrup. This gives a similar syrupy texture as mirin, but the flavor is less like mirin.
Mirin and alcohol
The best substitute for mirin is alcohol-free mirin called mizkan honteri mirin. This Japanese bottled seasoning has basically the same flavor as regular mirin, with the same amount of sweetness. It can be used in all recipes where mirin is required, and you’ll get the same results.
Check out my top pick for the ultimate best alcohol-free mirin. Then, I’m listing some substitutes for this alcohol-free mirin which have a similar flavor profile.
Does all mirin have alcohol?
No, not all mirin has alcohol. Although it is intended to have alcohol, some brands have taken it upon themselves to create a non-alcoholic version to cook with to cater to those who can’t or don’t want to use alcohol, even though it evaporates if cooked properly.
Best alcohol-free mirin to buy: Mizkan Honteri
Have you been searching for an alcohol-free alternative for mirin?
I’ve got good news. There is a really good one available, and it will surely become a new pantry staple seasoning.
Alcohol-free mirin is called honteri, and it has almost identical flavors to regular rice mirin. It infuses your food with a distinctly sweet flavor.
Honteri works well in teriyaki, sukiyaki, and as a marinade for meat and seafood. In addition, you can substitute it for regular mirin in all recipes like soups, stocks, sauces, noodles, and stir-fries.
You can also use alcohol-free mirin to tone down fishiness and the strong flavors in game meat and beef.
It’s a truly versatile ingredient, but even people who don’t cook with or drink alcohol can enjoy its sweet umami flavor.
Non-alcoholic mirin vs mirin with alcohol
The flavor of this sweet seasoning is almost identical to regular mirin. Just like mirin, it combines well with salty sauces like soy and tamari.
But, some types of mirin substitutes contain a lot of corn syrup, so you can liken the taste to corn syrup and even maple syrup.
Poor quality mirin substitutes will also taste a lot like artificial sweeteners. I wouldn’t use them if I’m trying to make an expensive recipe with costly meat or seafood.
The one thing to takeaway is that alcohol-free or low-alcohol mirin substitutes are similar in flavor but don’t have that distinct tanginess that comes with alcohol.
You can use them as seasonings for all kinds of recipes, and you’ll achieve a similar flavor.
Best alcohol-free mirin substitutes
If you’re not interested in Honteri or simply cannot find it and get a hold of it, other alcohol-free mirin substitutes are available.
White grape juice
This is probably the cheapest non-alcoholic mirin substitute. White grape juice is readily available at all supermarkets.
I recommend a brand like Welch’s because it doesn’t contain added sugars, but it is sweet enough to mimic the flavor of mirin.
As well, grape juice is acidic and works just like mirin to tenderize meats.
White grape juice has similar flavor notes to wine, yet it’s a juice, and it is alcohol-free. I don’t recommend red grape juice because it has a dark color and mirin is light yellow colored.
Therefore, white grape juice is the overall best substitute for mirin.
If you want to make white grape juice a bit sour to mimic mirin’s flavor even more, you can add a splash of lemon juice. I recommend this grape juice and lemon combo whenever you’re cooking red meats like beef and game.
Looking for a mirin substitute WITH alcohol? I discuss some really good options here.
High-quality organic apple juice with few or no preservatives is a very good substitute for alcohol-free mirin.
Apple juice has a similar acidity as grape juice and the same sweetness. You can use them both interchangeably when you run out of alcohol-free mirin.
Mirin has a certain tanginess to it, and apple juice has this, too, especially if you buy one without a lot of added sugar.
Kikkoman Kotterin mirin
The Kotterin mirin is a sweet syrup with similar characteristics to mirin.
It is labeled as a sweet cooking seasoning and made from corn syrup, vinegar, and fermented rice. Luckily, this seasoning is alcohol-free.
I wouldn’t go as far as labeling it a type of authentic mirin, but it can be used in all kinds of foods, especially teriyaki and sukiyaki.
It’s very sweet and full of sugars, but it gives food a pleasant flavor, so it’s a great alcohol-free mirin substitute.
The key to making this product work as a substitute is to use only a small amount.
Use less than you’d use mirin because it does have that artificial sweetener type of flavor. You don’t want to make the food overly sweet.
Kikkoman Seasoned Rice vinegar
Rice vinegar is a great alcohol-free mirin substitute.
It is much sourer in flavor, so you have to counteract this sourness with extra sugar. As a general rule, you can add about ½ a teaspoon of sugar for every tablespoon of rice vinegar you use.
Mirin is made up of about 30% or more sugar, so if you want to achieve that sweet rice taste, you must add the sugar.
Like all vinegar types, rice vinegar has a sour and acidic taste. You will find this vinegar labeled as rice vinegar or rice wine vinegar, but they refer to the same non-alcoholic product.
It’s made out of fermented rice vinegar and has a clear yellow color.
If you want to use it as a mirin substitute, you’ll be glad to know it works very well in dressings, dipping sauces, and marinades when it’s combined with brown or white sugar.
Low-alcohol option: Aji-mirin seasoning
Aji-mirin is not considered real mirin. It is a sweet syrup-based seasoning liquid that sweetens your food like mirin but without alcohol.
Most aji-mirin contains a syrup made of either high-fructose corn or sugar, salt, and monosodium glutamate. It’s not the healthiest seasoning, but it does infuse foods with that Japanese-style sweetness.
Aji-mirin is not a cooking wine because it’s not manufactured in the same way. Instead, it’s more of a cooking wine type of seasoning.
Watch out when you buy Aji-mirin because many varieties, including the Kikkoman one, contain a small quantity of alcohol. It’s not noticeable, and grocery shops still sell it because it’s not considered an “alcoholic seasoning.”
Thus, you can basically consider it alcohol-free because the alcohol in there is close to nonexistent.
What happens to the alcohol in mirin while cooking?
Regular mirin has an alcohol content between 1% to 20% maximum. It all depends on the brand, but generally, most mirin contains about 10% – 14% alcohol.
Since this is a low amount, it quickly burns off while you’re cooking. However, it still has enough time to impart flavor to the food.
What is Mirin?
Mirin is a type of rice wine, used as a condiment or sauce, with a consistency similar to soy sauce.
Authentic mirin is called “hon-mirin,” and it’s a fermented food made with cultured koji rice, steamed glutinous rice, and distilled rice liquor.
The mirin ferments for at least two months, but it can also ferment for a few years before it’s ready.
It is similar to sake, but it has a lower alcohol content of 14% and more sugar. Many people confuse mirin with rice vinegar, but they are not the same thing.
Mirin is much sweeter because it has higher sugar content. Therefore, it complements many dishes and helps bring out umami flavor.
It helps to balance the saltiness of soy sauce. Since it has a syrup-like consistency, it is often used as a glaze for foods like teriyaki sauce.
Mirin is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with lower alcohol content and higher sugar content.
The sugar content is a complex carbohydrate that is naturally formed via the fermentation process and not from refined sugar.
The alcohol content is lowered even further or evaporates completely when the liquid is heated and you use it in your dishes.
We are becoming more and more familiar with Japanese cuisine. However, there are ingredients that we know little about and mirin is a good example of this.
Mirin is the sweet sister of sake. A rice wine with a lower percentage of alcohol and a higher percentage of sugar than that of sake.
The alcohol percentage varies, but mirin is usually below 10 percent and sake around 15 percent.
Using mirin in your dishes
During cooking, the alcohol evaporates from the sauce, leaving only its sweet taste.
Mirin is, incidentally, only intended for cooking (not for drinking) and the texture is viscous and it has the color of amber.
Due to its sweet taste, mirin combines well with more salty sauces such as soy sauce. Together they form the basis for a traditional teriyaki sauce for example.
Mirin combines well with both meat and fish but also goes well with vegetables or tofu.
Pay attention to the quantity you use though! A little bit can be enough because of the somewhat outspoken taste.
Mirin is very suitable as a basis for marinades and dressings. For a teriyaki sauce, but also as a marinade with salmon or sea bass.
Thanks to the high percentage of sugar, any sauce you make with it will leave a nice glossy layer.
Some of the best recipes that use mirin are:
- Delicious sauce for yakitori
- Guide to Sukiyaki steak | recipe, cutting technique and flavors
- Learn to make this Ten Don “Tempura Donburi” recipe
Where can you buy mirin?
Would you like to get started with this Japanese sauce yourself?
Of course, and you can! The sauce is easy to get at most Asian markets and even most grocery stores sell it right on the shelf with the soy and teriyaki sauce.
I like ordering my Asian groceries online though, and my favorite brand of mirin is this one:
Three types of mirin
There are three general types of mirin:
- The first is hon mirin (lit. true mirin), which contains alcohol.
- Then there is mirin seasoning (or aji-mirin), which is not real mirin in the sense that it contains alcohol but is specially made to use in cooking
- The third one is sake-mirin
Hon mirin (本みりん)
This type of authentic mirin contains 14% alcohol and is the only one that contains no salt.
Hon mirin can be stored in a cool place for up to three months, but don’t store it in the fridge or the sugar may crystalize.
It’s made by mixing:
- steamed rice
- koji (mold)
- and shochu
You get the mirin by fermenting these together for 40 up to around 60 days. The enzymes in the koji will start to break up the starch and proteins of the rice thus releasing amino and organic acids.
This type of mirin is made with sake, not shochu and there’s also usually some salt in it. It is said the salt is added to be able to sell it in grocery stores so it wouldn’t be seen as an alcoholic beverage.
Most of the mirin you’ll see will be sake mirin.
The last one is mirin seasoning, which is actually not really mirin at all. It contains around 8% alcohol and has a lot of high-fructose corn syrup in it.
Next time you come across a recipe that requires mirin feel free to use a sweet syrup, honey, or alcohol and sugar mixture.
While you may not achieve that exact umami flavor, these substitutes come close enough!
Mirin without alcohol is not quite the same as the real thing. But, you can confidently use these alcohol-free mirin substitutes for cooking delicious Japanese meals.
They all have a similar sweet syrupy flavor, and it pairs perfectly with salty sauces, especially soy.
There’s no reason not to give fruit juices or Kikkoman mirin seasonings a try next time you’re looking to replace alcoholic mirin.
I’m sure you’ll appreciate the delightful taste, and the good thing is, you only need to use a small amount because it goes a long way.
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