All About Mirin

For 1 tbsp mirin: 1 tbsp sake + 1 tsp sugar ratio

Excellent for achieving the characteristic glaze and flavor in Japanese dishes. Use in teriyaki, marinades for grilled fish/meat, and simmered dishes. The alcohol helps tenderize and carry flavors.

For 1 tbsp mirin: 1 tbsp dry white wine + 1/2 to 1 tsp sugar ratio

Works well in most savory applications, providing a good balance of acidity and sweetness. Be mindful that it will impart a slightly different, more Western wine flavor. Good for stir-fries and general Asian-inspired sauces.

For 1 tbsp mirin: 1 tbsp rice vinegar + 1/2 to 1 tsp sugar + pinch of salt ratio

A non-alcoholic option for cooking. The added salt helps compensate for the missing umami from the alcohol. Best for dressings, quick marinades, or when you need a bright, sweet-sour component without the wine flavor.

For 1 tbsp mirin: 3/4 tbsp white grape juice + 1/4 tbsp rice vinegar ratio

A non-alcoholic combination that provides sweetness and acidity. Lacks the complex depth of fermented rice wine but is suitable for family-friendly dishes or when alcohol is to be avoided completely.

For 1 tbsp mirin: 1 tbsp dry white wine + 1/4 to 1/2 tsp keto sweetener (to taste) ratio

Provides the alcoholic component and acidity without the carbs. Use a dry wine with no added sugars. Adjust the amount of keto sweetener (like erythritol, stevia, or monk fruit) to achieve desired sweetness level.

For 1 tbsp mirin: 1 tbsp unsweetened rice vinegar + 1/4 to 1/2 tsp keto sweetener + pinch of salt ratio

A non-alcoholic, low-carb option. The salt helps to provide some umami that mirin offers. Ensure the rice vinegar is unsweetened.

For 1 tbsp mirin: 1 tbsp dry sherry + 1/4 to 1/2 tsp keto sweetener ratio

Similar to dry white wine, dry sherry offers a deeper flavor profile. Ensure it's a very dry, unsweetened variety. Adjust sweetener to taste.

For 1 tbsp mirin: 1 tbsp dry white wine + 1/2 tsp honey or maple syrup ratio

Choose a dry white wine with no added sulfites or sugars, as some argue wine is not strictly paleo. Use raw honey or pure maple syrup sparingly for sweetness. The alcohol will cook off. Provides acidity and a touch of natural sweetness.

For 1 tbsp mirin: 1 tbsp apple cider vinegar + 1/2 to 1 tsp honey or maple syrup ratio

A grain-free and non-alcoholic option. Apple cider vinegar provides a tangy kick, while honey or maple syrup adds the necessary sweetness. Lacks the umami and depth of fermented rice wine, but is a good paleo substitute for the sweet-sour component.

For 1 tbsp mirin: 1/2 tbsp coconut aminos + 1/2 tbsp apple cider vinegar + 1/2 tsp honey or maple syrup ratio

Coconut aminos provide a savory, umami depth that mirin offers, while apple cider vinegar adds the tang. Honey or maple syrup sweetens the mix. This combination gets closer to the complex flavor profile.

For 1 tbsp mirin: 1 tbsp sake + 1 tsp sugar ratio

This is the closest substitute, replicating the alcoholic tang and sweetness. Use a dry sake. Adjust sugar to taste, as mirin is quite sweet. Good for marinades, glazes, and stir-fries.

For 1 tbsp mirin: 1 tbsp dry white wine (e.g., Sauvignon Blanc) + 1/2 to 1 tsp sugar ratio

A good general substitute, providing similar acidity and alcoholic notes. The flavor profile will be slightly different, less distinctly Japanese. Adjust sugar to match desired sweetness.

For 1 tbsp mirin: 1 tbsp rice vinegar + 1/2 to 1 tsp sugar ratio

A non-alcoholic option that provides the acidity and sweetness. It lacks the subtle umami and depth of mirin's alcohol content. Best for recipes where the alcoholic component isn't crucial, like dressings or light marinades. Add a pinch of salt for more umami.

For 1 tbsp mirin: 1 tbsp dry sherry + 1/2 tsp sugar ratio

Dry sherry offers a similar depth and a hint of sweetness. Marsala can also work but is sweeter and has a different flavor profile. Adjust sugar as needed.

For 1 tbsp mirin: 1 tbsp gluten-free sake + 1 tsp sugar ratio

Most sakes are naturally gluten-free (made from rice), but always verify the label for certification or any wheat-containing additives. This is the closest gluten-free flavor match.

For 1 tbsp mirin: 1 tbsp dry white wine + 1/2 to 1 tsp sugar ratio

Most wines are gluten-free, but some fining agents or flavorings might contain gluten. Choose a certified gluten-free brand if available, or a reputable brand that explicitly states no gluten-containing ingredients. Ensure sugar is also gluten-free.

For 1 tbsp mirin: 1 tbsp gluten-free rice vinegar + 1/2 to 1 tsp sugar ratio

Most rice vinegars are gluten-free, but check labels for additives. This provides a safe, non-alcoholic, gluten-free option for sweetness and acidity.

For 1 tbsp mirin: 1/2 tbsp gluten-free tamari + 1/2 tbsp rice vinegar + 1/2 tsp sugar ratio

Tamari provides a rich, umami depth similar to mirin. Combine with rice vinegar for acidity and sugar for sweetness. Use reduced-sodium tamari if preferred.