Mirin is a type of rice wine which adds amazing flavours to your cooking and an essential ingredient in a Japanese kitchen.
It's similar to sake yet is lower in alcohol and higher in sugar content which pairs well the saltiness of soy sauce, miso and other Japanese condiments.
It can be used to substitution sugar or use as a secret ingredient to add the hint of sweetness and richness to your dish.
At the cafe, we use mirin to make Tamagoyaki (CIBI Cookbook page 22) and in the bases of many of our sauces and dressings.
