AKASAKÉ MIRIN
("sweet red saké" mirin)
Basic characteristics and use:
- AKASAKÉ MIRIN has very similar flavor profile to "real" mirin which is not readily available in the United States. Only low-alcohol mass produced faux mirin is widely available. AKASAKÉ MIRIN has unique sweet flavor with a slight chocolate note, golden reddish brown color and contains 12.2% alcohol.
- Use AKASAKÉ MIRIN to replace faux mirin in all preparations that call for mirin.
- AKASAKÉ MIRIN is slightly alkaline so it helps to tenderize ingredients and promotes retain of moisture during cooking. It is ideal for use with meat, poultry, fish and vegetables.
- Before adding to AKASAKÉ MIRIN to dressings, sauces or braising dishes, you may wish to cook off the alcohol. To do so heat it alone in a pot to around 172°F. Be careful not to expose the vapors to direct flame. Cooking also improves the flavor by caramelizing the starch and protein in the AKASAKÉ MIRIN.
- AKASAKÉ MIRIN is excellent for use in non-Japanese braised dishes or reduction sauces.
AKASAKÉ MIRIN tare sauce:
- 2 cups AKASAKÉ MIRIN from MTC PREMIUM
- 1 cup saké (rice wine; choose one that is moderately priced)
- 1 cup marudaizu shoyu (whole been soy sauce)
- 1 1/4 ounce rock sugar
- Chicken thigh or breast, skin and bone attached
- Sea salt
- Seasonal vegetables, grilled or cooked in a skillet
In a pot bring the AKASAKÉ MIRIN and saké to a simmer. Add the shoyu and sugar and cook about 10 to 15 minutes. Let the sauce cool and refrigerate.
Salt the chicken and cook it on the grill or in a heated skillet. Paint the chicken with twice toward the end of cooking. Serve the chicken and the vegetables drizzled with AKASAKÉ MIRIN tare.
4 pork chops
- 1/4 cup AKASAKÉ MIRIN from MTC PREMIUM
- Garlic cloves, crushed
- Freshly and roughly ground black pepper corns
- 2 tablespoons yuzu flakes or lemon peel from 1 lemon
- Sea salt
- 1/2 cup AKASAKÉ MIRIN tare
- 2 tablespoons sherry vinegar
- Pea Shoot greens, tossed with salt and olive oil
- New potato, boiled, cut into half and browned on the cut sides
Rub the pork chops with the AKASAKÉ MIRIN, garlic cloves, black pepper corn and yuzu flakes. Marinate the pork chops overnight.
Wipe the pork chops with a paper towel and salt them. Brown both sides of the pork chops in a non-stick skillet over medium heat. Finish cooking the pork in the heated oven.
Remove the pork from the skillet and add the AKASAKÉ MIRIN tare and sherry vinegar. Reduce the sauce until slightly syrupy. Serve the pork chops drizzled with reduced sauce together with the potato and pea shoot greens on the side.