Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A sweet Japanese rice wine used especially in cooking.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun a form of
Japanese rice wine , less alcoholic thansake
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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This can't be understood other than in light of the fact that the sauce, anago no tsume, used in confecting eel sushi is a syrupy reduction made with table sugar, sake, soy sauce, and the sweet wine called mirin, and that during this reduction caramelizing causes the browning sugar to grow in mass through the formation of fructose and glucose.
If You Knew Sushi Tosches, Nick 2007
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This can't be understood other than in light of the fact that the sauce, anago no tsume, used in confecting eel sushi is a syrupy reduction made with table sugar, sake, soy sauce, and the sweet wine called mirin, and that during this reduction caramelizing causes the browning sugar to grow in mass through the formation of fructose and glucose.
If You Knew Sushi Tosches, Nick 2007
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This can't be understood other than in light of the fact that the sauce, anago no tsume, used in confecting eel sushi is a syrupy reduction made with table sugar, sake, soy sauce, and the sweet wine called mirin, and that during this reduction caramelizing causes the browning sugar to grow in mass through the formation of fructose and glucose.
How Now Brownpau 2009
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During the last 10 minutes, add the mirin and soy sauce and continue cooking uncovered to cook off any extra liquid in the dish.
Meg Wolff: Asian Superfoods Recipes: Daikon and Shitake Meg Wolff 2011
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In a small saucepan, combine the soy sauce, mirin, brown sugar, and ginger.
Deborah Chud: A Healthy Food Blogger Faces the Opposition Deborah Chud 2012
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Warm Ginger-Soy Vinaigrette optional: In small saucepan, stir together 2 tablespoons soy sauce, 1/3 cup rice vinegar, 2 tablespoons mirin, 2 tablespoons dark brown sugar, 1 tablespoon dark Asian sesame oil.
Jazzing Up the Bird Rozanne Gold 2011
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This is a quickie, but tasty – stirfried carrot flowers, zucchini leaves, mushrooms and leek with tamagoyaki and some of the tiniest cherry tomatoes ever on noodles with sesame oil, mirin and soy sauce.
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I had expected mirin, surveying other recipes, but Taichi said it could make the meat hard.
Sukiyaki at Kappo 2009
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Toss with remaining 1½ Tbsp tamari, mirin, and remaining sesame seeds.
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In a small saucepan, combine the soy sauce, mirin, brown sugar, and ginger.
Deborah Chud: A Healthy Food Blogger Faces the Opposition Deborah Chud 2012
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