Top Rated Mirin Recipes

Agedashi Tofu
Think you don’t like tofu? Then this recipe might just change your mind. It’s easy to make and doesn’t require too much special shopping, if any at all. A traditional Japanese appetizer that is often served at home as a prelude to a meal, or something to graze on while enjoying a few beers in good company at a raucous izakaya (a Japanese pub of sorts, but usually with some serious food), this is something you won’t want to miss. Be sure to use regular tofu, as firm tofu will result in agedashi tofu that are, well, firm, and silken tofu is difficult to work with.
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Sushi Burger
This sushi burger looks impressive, and tastes fantastic: the ultimate way to eat sushi this summer.This recipe is courtesy of Peta.
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Halibut Cheeks
Since fish cheeks are the best part of the fish, and halibut's flavor is so light, you hardly have to do anything to make it taste good. In this recipe, a quick poach in a soy sauce-based mixture is all it takes to whip up a quick dish. Check out more Healthy and Hearty Halibut Recipes.
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Little Tokyo Turkey Kebobs
Marinate turkey breast tenderloin overnight in an Asian-style marinade for ultimate flavor. Pair these kebobs with other barbecue favorites like crunchy coleslaw and potato salad. Click Here to See More Kebob Recipes
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Tofu Vegetable Salad
This healthy tofu vegetable salad packs a vegetarian protein punch perfect for a post-workout meal or a weeknight dinner for two. Or, take leftovers to work the next day with some brown rice for a light, nutritious lunch.
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kitsune udon
Kitsune udon literally means "fox udon." What a silly name, right? The name came from a folktale about a fox that enjoyed aburaage (fried tofu), the main topping.The udon broth is made from scratch instead of using the packets that come with the udon. The process starts with making dashi stock. I think some of you (or many of you) may not be familiar with Japanese broth. Japanese cooking relies heavily on dashi stock, made from dried bonito flakes and kombu seaweed. It’s definitely the key to making good Japanese food. Some people use hondashi powder (you can even buy it in regular supermarkets now), but if you have a Japanese or Chinese grocery store nearby, you should be able to find dashi packets. It’s not as authentic as making dashi stock from scratch but it’s easy and close enough to the authentic taste. It only takes a few minutes to make dashi stock and this is a very important broth for cooking all kinds of Japanese food, including miso soup. Now, let’s make udon.
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Brisket Bulgogi Sliders with Kimchi Aïoli
These Korean-inspired sliders are popular with the beer served at 508 Gastrobrewery, a gastropub located in New York City. They were also featured at the 2012 Food Network New York City Wine & Food Festival at the Grand Tasting.
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Black Cod with Miso
This sweet and silky fish dish from Nobu New York has been cloned at restaurants all over the country. It's fairly straightforward to make. The fish marinates overnight in just enough sake and miso to coat. Quickly searing the cod, then finishing it in the oven, creates a beautifully burnished crust. Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.
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White Sumiso Sauce
White Sumiso Sauce is a traditional sauce made from young, pale white miso or medium-aged light brown miso, sugar, and vinegar. It has a thick texture and a pleasant soybean flavor with delicious, sweet, sour, and salty characteristics... I use [this sauce] in traditional and modern Japanese preparations and also employ it as a new flavoring element in many popular American recipes, such as salad dressings, marinades, and rubs. Freezing will not change the texture of the sauce, and prepared sauce can be stored in the freezer for up to three months. When needed, take it out of the freezer, quickly scoop and transfer the necessary portion to a small bowl, and return the container to the freezer to preserve the quality. Click here to see Cooking with Japanese Flavors Made Easy.
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Shrimp and Scallop Burgers
These wonderful shrimp and scallop burgers are easy to prepare and will make you feel like you're dining seaside at some fancy, expensive restaurant. Close your eyes and imagine the cool sea breeze caressing your face as you enjoy these burgers.  Click here to see A Trip to the Hamptons is Just a Cookbook Away.
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Chicken Udon
Whether you're battling the weather or simply feel like staying in, Haru's chicken udon will keep you toasty-warm and out of the gritty snow. This quick recipe by New York City's favorite sushi and sake spot feeds up to four and all ingredients can be purchased for $20 at your local grocer. Click here to see 15 Easy Chicken Dinner Recipes.
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Ginger Root
This kombu- and bonito-based broth is essential to many Japanese dishes. It's best to use it the same day, but you can store it in the refrigerator for up to two weeks, or you can freeze it. Click here to see 5 Essential Japanese Dishes to Know. 
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