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Mirin

Adzuki-Beet Pâté

The sweet, deep flavors of caramelized onions and cooked beets pair beautifully with adzuki beans. Try this pâté as a spread for crackers, a dip for crudités, or a topping for whole grains.

General Tso’s Tofu

General Tso’s Tofu

Skip the deep-fried calories by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection.

General Tso’s Tofu

General Tso’s Tofu

Skip the deep-fried calories by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection.

Tofu and Cucumber Salad with Sesame-Ginger Dressing

Tofu and Cucumber Salad with Sesame-Ginger Dressing

Furikake, a Japanese rice seasoning, adds subtle taste and texture to this salad. To make your own furikake, crumble 1 sheet of nori (toasted seaweed used to wrap sushi) and toss with 2 tsp. toasted sesame seeds and 1/4 tsp. sea salt.

Soy-Simmered Shiitake Mushrooms

Soy-Simmered Shiitake Mushrooms

This recipe makes more than enough for sushi filling—leftovers will keep at least two weeks in the fridge. Toss with stir-fried noodles and snow peas for a quick weeknight dinner.

vegetarian times recipe

Japanese Fresh Snow Peas with Soybeans, Ginger, and Egg

This stir-fry abounds with typical Japanese ingredients, including snow peas, edamame, shiitake mushrooms, sake, and mirin. If you can't find shiso leaves (available at farmers' markets and in Asian grocery stores), garnish each serving with 1 tablespoon each slivered basil and mint leaves.

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