Love Japanese food? Then you know how important it is to have mirin substitutes on hand. Sure, the real deal is always best, but let’s face it–it’s not always easy to track down. And without it, your Asian-inspired dishes just won’t have that extra oomph they deserve.

1.Sake + Sugar

Sake is another type of rice wine, similar to mirin, but it’s not as sweet and has a stronger flavor. It’s a great option if you’re looking to cut down on sugar or prefer dishes that aren’t overly sweet.

Sake works especially well in fish recipes or dishes where mirin isn’t a major ingredient. To substitute, swap 1 tablespoon of mirin with 1 tablespoon of sake and add 1 teaspoon of sugar or honey to balance the flavor.

Just a tip: add sake a little earlier in cooking than you would mirin, so the alcohol has time to cook off before serving.

2.Vermouth

Vermouth is a fantastic stand-in for mirin, bringing a slightly fruity and sweet flavor to the table. While it’s not as sweet as mirin, it’s close enough that you might not even need to add sugar–though a little can make it just right if you prefer things sweeter.

Sweet vermouth, in particular, is a great match with its sweet acidity. Try it without sugar first, and see how you like it! It works wonderfully in sauces and marinades.

To substitute, use 1 tablespoon of vermouth and add 1/2 teaspoon of sugar for every 1 tablespoon of mirin called for in the recipe.

3.DIY Mirin – Sake + Sugar + Water

Need mirin but don’t have any on hand? No problem! You can easily make a DIY version at home. While it won’t be an exact replica, it comes super close and tastes amazing in its own right.

Once it’s cooled down, you can use this homemade mirin just like the store-bought stuff. Plus, it’s a breeze to substitute–just swap it in at a 1:1 ratio.

Voilà, instant flavor boost for all your recipes!

4.Dry White Wine

White wine is a versatile ingredient that’s already a staple in kitchens worldwide, and chances are, you’ve got a bottle on hand. While many of us might not always have sherry in the pantry, white wine is usually a reliable standby.

When it comes to substituting mirin, dry white wine is your best bet, especially in soups, sauces, and marinades. Just like with sherry, you’ll want to add a touch of sugar to balance the flavor.

Opt for something like Sauvignon Blanc or Pinot Grigio–no need to break out the fancy stuff, since the nuances of an expensive wine will get lost in the cooking process.

To substitute, use 1 tablespoon of white wine and add ½ teaspoon of sugar for every 1 tablespoon of mirin called for in the recipe. If you’re new to cooking with white wine, why not give it a try with an easy chicken piccata recipe? It’s a simple and delicious way to see how white wine can elevate your dishes!

5.Dry Sherry

Sherry as a Mirin Substitute Sherry is a fantastic stand-in for mirin, offering flexibility to suit your dish. Opt for dry sherry when savory flavors are needed and sweet sherry for a touch of sweetness.

It enhances sauces, marinades, and braising liquids with a bright, tangy note. To substitute, mix 1 tablespoon of dry sherry with ½ teaspoon of sugar for every tablespoon of mirin.

Since dry sherry isn’t as sweet as mirin, the sugar balances the flavor. Taste as you go and adjust the sweetness to your liking for the perfect balance.

6.White Grape Juice

Looking for a sweet substitute without the extra sugar? White grape juice is a fantastic alternative to mirin! It’s naturally sweet, so you’ll want to balance it with a touch of acidity–lemon juice is a great choice for that citrus kick.

Opt for unsweetened white grape juice to keep things from getting too sugary, and pick a good-quality brand without added extras. This swap shines in sweet marinades and sauces, like homemade teriyaki.

Here’s how to use it: Replace 1 tablespoon of mirin with 1 tablespoon of white grape juice plus ½ teaspoon of lemon juice.

7.Aji-Mirin

Aji-Mirin is a type of rice cooking wine and hands-down one of the best substitutes out there because it’s specifically made to taste like the real deal.

The only reason it’s not at the top of the list? If you don’t have mirin, chances are you won’t have Aji-Mirin on hand either. The main differences between the two are that Aji-Mirin is made with a blend of ingredients, which makes it cheaper and faster to produce.

While it’s the closest swap you’ll find, it does have a slightly salty flavor, so you might want to reduce the salt in your recipe a bit. How to use it? Simply swap 1 tablespoon of mirin for 1 tablespoon of Aji-Mirin.

Boom, you’re all set!

8.Balsamic Vinegar

Looking for a great substitute for mirin? Balsamic vinegar is here to save the day! Its rich, tangy flavor brings the perfect mix of acidity and sweetness to the table.

A little goes a long way–start with a small amount and taste as you adjust. This swap shines in sauces, marinades, and braising liquids. Pro tip: Use 2 teaspoons of balsamic vinegar for every 1 tablespoon of mirin called for in your recipe.

Easy peasy!

9.Shaoxing Cooking Wine (Chinese Cooking Wine)

Shaoxing is like the Chinese version of sake, bringing a rich, nutty flavor with hints of vinegar, spice, and caramel. It’s a fantastic substitute for mirin, packed with umami goodness.

Use it in any dish that calls for mirin, but it really shines in Japanese curries. To substitute, mix 1 tablespoon of Shaoxing with ½ teaspoon of sugar for every tablespoon of mirin called for in your recipe.

This blend adds depth and a touch of sweetness, making it a perfect swap.

10.Kombucha

Kombucha lovers, rejoice! If you’re a fan of this fermented drink or have even just tried it in a cocktail, you’re in for a treat. Kombucha makes a fantastic substitute for mirin!

Both are fermented, giving them that delightful sour tang. For the best results, stick with plain or ginger kombucha–they won’t alter the flavor of your dish.

But hey, if you’re feeling adventurous, go ahead and experiment! The substitution is simple: just use kombucha in place of mirin, 1:1. Easy, right?

11.Water + Honey

While honey is a great ingredient, using it as a substitute for mirin should be your last option. It adds plenty of flavor but lacks the richness mirin provides.

However, it works well in sweet dishes and sauces. For a bit of acidity, you can add a splash of white wine, sake, lemon juice, or kombucha, but be cautious as it might affect the consistency.

To substitute, mix 1 tablespoon of water with 1 teaspoon of honey as a replacement for 1 tablespoon of mirin.