1/4
3
3/4
|
c
T
c
|
Sugar (1)
Water
Sake (2)
|
- Mix Sugar and Water in a small saucepan, and heat
stirring until it comes to a simmer and all sugar has dissolved.
- Let the Sugar Water cool, then stir in Sake.
- Packaged in a tightly sealed jar it should last a couple weeks at
room temperature, of indefinitely refrigerated.
NOTES:
-
Sugar: A lightly refined sugar (Turbanado) gave me a taste
and color closer to the authentic Japanese Mirin I had on hand than plain
white sugar did. The authentic mirin was a little sweeter than this recipe.
-
Sake: Use a good quality drinkable Sake for this recipe.
For the photo example I used Gekkeikan brand Sake, brewed in Folsom,
California.
-
Comments: Traditional Hon Mirin is made by a process similar
to making Sake, but modified so a lot of sugars are produced. It ends up at
8% to 14% alcohol. Regular Sake is around 15.6%. What is easily available in
markets today is faked up "Mirin Type Seasoning", based on Glucose or Corn
Syrup (Fructose). They may or may not have a significant amount of alcohol,
and if they have any, may have 1.4% salt added to make them undrinkable,
avoiding liquor taxes. The version given by this recipe is more authentic
than most and will be about 11% alcohol. It is similar to TAKARA Mirin,
a high grade product made by TAKARA SAKE USA Inc. Berkeley, California, from
Takara brand Sake and sugars. Theirs is 12% alcohol - you could achieve that
with a dash of Vodka.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
tt=to taste
|
