A rice wine used as a flavouring in Japanese cooking.
- They doubled the sugar and added more mirin, the rice wine that lent the sauce, or teri, its distinctive flavor and glazing properties.
- The sauce is not so much a marinade as a basting liquid, using saké and mirin, available from Japanese specialists and selected supermarkets.
- For something a little different, try a subtle Japanese dressing of mirin and grated white daikon as shown here.
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