⇄ 

Übersetzung für 'Mirin' von Englisch nach Deutsch

Mirin [Japanese rice wine used for flavoring]

Mirin {m}gastr.

• Mirin {m} = Mirin [Japanese rice wine used for flavoring]

• Native California abalone is protected as a food source, and a traditional foodway predating settlement by whites, today featuring heavily in the cooking of fine restaurants as well as in home cooking, in mirin-flavored soups (the influence of Japanese cooking is strong in the region) noodle dishes and on the barbecue.
• Mirin kasu is a by-product created when separating the mirin with the mixture that creates mirin during the brewing process.
• Ikaninjin is shredded carrot and dried squid seasoned with soy sauce, cooking sake, mirin, etc.
• Tazukuri (fried sweet and savory sardines) are made by frying the dried sardines and then adding a mixture of soy sauce, sugar, mirin, and roasted white sesame seeds.
• Three types of mirin are common. The first is "hon mirin" (literally: true mirin), which contains about 14% alcohol and is produced by a 40 to 60 day mashing (saccharification) process.

• "Teriyaki" (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
• There are several types of tamagoyaki. It is made by combining eggs, sugar, and soy sauce. Additionally, sake and mirin are used in some recipes.
• The Tex-Mex flavor is sometimes replaced by the use of soy sauce, mirin and sake. Occasionally it is served with rice in a tortilla roll.
• In Japan it is used in a side dish called "unohana" which consists of okara cooked with soy sauce, mirin, sliced carrots, burdock root and shiitake mushrooms.
• The Japanese adaptation is typically seasoned with soy sauce, sake, mirin and sugar or other sweetener, without the red food colouring, or five-spice powder.

• While being prepared they may be brushed with a flavoring sauce, often one made of soy sauce and "mirin".
• Sand lance are often caught, and Tsukudani (sand lance simmered in soy sauce and mirin) is a specialty of Banshu, but production has been declining due to the damage to sand lance habitat caused by the extraction of sea sand.
• Secondary ingredients of the marinade include sake and mirin.
• Matsumaezuke is a pickled dish (native to Matsumae, Hokkaidō) made from surume (dried squid), konbu, kazunoko (herring roe), carrot and ginger with a mixture of sake, soy sauce and mirin.
• The seasoning used varies from household to household. Many families pickle red caviar using only soy sauce, but some use dashi instead of sake or mirin.

• In Japan, it is used to make the ferment ("kōji") of soy sauce, miso, mirin, and other lacto-fermented condiments such as "tsukemono".
• It consists of thin slices of lean pork, browned in the pan, and then briefly braised in a sauce of grated ginger, soy sauce and mirin.
• Mirin is an essential condiment used in Japanese cuisine.