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Help me analyze butterfish recipe (Mirin question)...


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Help me analyze butterfish recipe (Mirin question)...

phan1 | Jul 13, 2008 12:30 PM

Hi, I have a question about a simple butterfish recipe, pretty much the same thing you'll find in any butterfish recipe:

Miso Marinade:
1 cup sake ($0.45
1 cup mirin, a sweet Japanese beverage used mostly in cooking ($0.55)
1/2 lb sugar ($0.22)
1/2 lb miso paste ($0.35)

Simple enough, but the one thing I don't get is adding mirin. From what I know, mirin is a sweet rice wine with a low alcohol content. So why am I doing this when I already have sake (in which I will boil to cook out the alcohol) and sugar in the recipe? That's like someone giving me a marinade recipe that includes red wine and red cooking wine. Could someone help me understand what role mirin plays in the recipe? I'm on the assumption that:

boiled sake + sugar = mirin (an even better mirin than I can get out of a bottle)

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