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Replacement for sake or mirin in Asian recipes

maya Aug 31, 2004 02:38 PM


Wondering what non-alcohol replacement I could use for Mirin or Sake in Asian recipes?

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  1. f
    folklaur70 RE: maya Aug 31, 2004 04:42 PM

    add a few tablespoons more sugar to aid carmelization(many recipes call for mirin and sugar)

    or just leave it out

    alcohol usually cooks out anyway but I will not be nosy and ask you why the concern (and mirin mixtures are not always cooked, so that's a moot point i made!)

    2 Replies
    1. re: folklaur70
      folklaur70 RE: folklaur70 Aug 31, 2004 04:44 PM

      sorry - i just replied about mirin

      replacement for sake? not sure except, again, leave it out.

      would help to know if its the alcohol you object to or you just cannot get these items? (sorry, kinda nosy!)

      1. re: folklaur70
        maya RE: folklaur70 Aug 31, 2004 05:19 PM

        Religious reasons---can't have the alcohol. Even if it evaporates.

    2. p
      Phillip J RE: maya Aug 31, 2004 05:41 PM

      to subsitute for mirin: maybe dilute some rice vineger with with water, add some sugar and heat to dissolve.

      A less sweet mixture might work for a sake alternative.

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