ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

What Do I Substitute for Mirin?

Photo: Clive Streeter and Patrick McLeavy/Getty

Salad dressings, marinades, and many Asian sauces call for this essential condiment. Here, a bit about what mirin is and how you can substitute if you don't have any.

Mirin is a Japanese sweet rice wine that lends mild acidity to a dish. It’s a handy ingredient to have in your pantry because many Asian and fusion recipes call for it. But if you don’t have it in your cupboard, no worries: Simple subs and hacks can easily mimic mirin’s sweet-tangy flavor. Dry sherry, sweet marsala wine, dry white wine, and rice vinegar will do the trick, for instance, if you mix in about 1/2 teaspoon sugar per tablespoon.

How to Cook Bok Choy

If you’re ready to try mirin (or one of its sweet substitutes), check out these recipes:

If you can't find mirin in the vinegar aisle, check your Asian grocery store or the Asian section in your traditional grocery store. If that fails, head to online retailers. Mirin is shelf stable for several months to more than a year, so one bottle will last you a while.