Cooking
Substitute for Mirin
No mirin? Stir 1 tsp sugar into 1 tbsp sake, dry sherry or dry white wine, or use aji-mirin 1:1. For no alcohol, sugar dissolved in water or dashi.
- vegetarian
- vegan
- alcohol free options
Quick answer
Out of mirin? The most versatile swaps:
- 1
Sake + sugar
1 tbsp sake + 1 tsp sugar for 1 tbsp mirin
- 2
Aji-mirin (mirin-style seasoning)
1:1
- 3
Dry sherry or dry white wine + sugar
1 tbsp wine + 1 tsp sugar for 1 tbsp mirin
Mirin does three things in Japanese cooking: it sweetens, it gives sauces a glossy coat as the sugar reduces, and its alcohol carries aroma and softens fishy smells in simmered dishes. According to the Japan Mirin Association, hon mirin’s sweetness comes from a mix of sugars such as glucose and oligosaccharides, which taste milder and rounder than table sugar. A good substitute needs sweetness first; alcohol and rice flavor come second.
Glazes and teriyaki
Teriyaki, yakitori tare and glazed salmon rely on mirin’s sugar to thicken and shine as the sauce reduces. Sake with sugar comes closest. Aji-mirin also glazes well. The Japan Mirin Association points out that sake and sugar do not give quite the same shine as hon mirin, so expect a slightly duller finish. With any sugar swap, watch the pan in the final minutes: granulated sugar caramelizes and scorches faster than mirin, so lower the heat once the sauce turns syrupy.
Simmered dishes and broths
Nimono, nikujaga, sukiyaki and udon broth use mirin for gentle sweetness. Sake with sugar keeps the rice-based flavor that suits dashi. Dry sherry or dry white wine with sugar work in heartier simmered dishes, though the grape flavor is noticeable in a clear broth. For a dish that must be alcohol-free, sugar in dashi is the best fit.
Dressings, dips and raw uses
Mirin in a ponzu, sesame dressing or tempura dipping sauce is often simmered first so the alcohol smell fades. Aji-mirin needs no simmering. Sugar dissolved in water or dashi also works raw; stir until no grains remain.
When not to substitute
Dishes where mirin is the main seasoning, such as mirin-glazed fish (mirin-boshi) or a simple mirin-and-soy dipping sauce, taste noticeably thinner with sugar water. If alcohol must be avoided entirely, cooking does not make hon mirin safe to use: heat reduces the alcohol but some remains, so choose an alcohol-free swap.
Common mistakes
- Swapping rice vinegar for mirin. The dish turns sour instead of sweet; mirin contains no meaningful acidity.
- Using too much sugar. Matching mirin’s volume with sugar makes a cloying glaze; one teaspoon per tablespoon of liquid is enough.
- Adding aji-mirin and the full soy or salt. Salted mirin-style seasonings make the dish too salty.
- Glazing over high heat. Plain sugar burns before the sauce has coated the food.
All 4 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Sake + sugar CookingRaw & finishing | 1 tbsp sake + 1 tsp sugar for 1 tbsp mirin | teriyaki, simmered fish, nimono, sukiyaki | Both are brewed from rice, so the savory rice flavor carries over; the sugar replaces the sweetness sake lacks. Table sugar tastes sweeter than mirin's glucose, so a teaspoon is enough. Dissolve it before glazing. |
| Aji-mirin (mirin-style seasoning) CookingRaw & finishing | 1:1 | teriyaki, dipping sauces, dressings, glazes | Sweetened with syrup and nearly alcohol-free, so it glazes well but tastes simpler and sweeter. Some brands add salt; check the label and cut the soy sauce or salt if so. |
| Dry sherry or dry white wine + sugar Cooking | 1 tbsp wine + 1 tsp sugar for 1 tbsp mirin | stir-fries, braised pork, marinades, glazed vegetables | The alcohol and sugar behave like mirin's, but grape flavor replaces rice. Sherry's nutty note suits braises; white wine is lighter and a little more acidic, which shows in delicate broths. |
| Sugar dissolved in water or dashi CookingRaw & finishing | 1 tbsp water or dashi + 1 tsp sugar for 1 tbsp mirin | alcohol-free cooking, children's dishes, tamagoyaki, dipping sauces | Provides the sweetness and gloss with no alcohol at all. It lacks mirin's rounded, fermented depth; dashi brings back some savoriness, and a few drops of rice vinegar can sharpen a flat sauce. |
Substitute calculator
How much mirin does your recipe call for?
- Sake + sugar1 tbsp sake + 1 tsp sugar
- Aji-mirin (mirin-style seasoning)1 tbsp aji-mirin
- Dry sherry or dry white wine + sugar1 tbsp dry sherry + 1 tsp sugar
- Sugar dissolved in water or dashi1 tbsp water or dashi + 1 tsp sugar
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Topics: mirinjapaneserice winesweetglazes All cooking guides
Frequently asked questions
How much alcohol is in mirin?
The Japan Mirin Association lists hon mirin at about 14% alcohol and mirin-style seasonings at under 1%. The association describes hon mirin as an alcoholic seasoning, while mirin-style products contain almost no alcohol and taste simpler.
Why do Japanese recipes boil mirin before using it raw?
Briefly simmering mirin, called nikiri, drives off much of the alcohol's sharp smell so it does not dominate a dipping sauce or dressing. Some alcohol remains; use the sugar-and-water swap if none is acceptable.
Can I use rice vinegar instead of mirin?
Not on its own. Mirin is sweet, not sour, so rice vinegar alone makes teriyaki or a simmered dish taste sharp. If a recipe uses both, add extra sugar to the vinegar already listed rather than adding more vinegar.
Is mirin the same as sake?
No. Sake is a dry brewed rice wine. Hon mirin is made from steamed glutinous rice, rice koji and shochu or distilled alcohol, aged for weeks, and is far sweeter. Cooking sake can replace some of the mirin's alcohol, but not its sweetness.
Sources
- About hon mirin (本みりんの知識), Japan Mirin Association
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