Dry sherry is the closest widely available substitute for mirin, since both bring a similar mellow sweetness and depth to a dish. For a non-alcoholic option, mix rice vinegar with a little sugar or honey. Mirin brings sweetness, gloss, and a rounding-off of sharp flavours to Japanese dishes like teriyaki, glazes, and simmered dishes.
The best substitutes
- Dry sherry. The closest match in depth and sweetness; use in equal amounts.
- Rice vinegar plus sugar. Mix 1 tbsp rice vinegar with 1/2 tsp sugar per tablespoon of mirin needed, for a non-alcoholic option.
- Dry white wine plus sugar. A reasonable stand-in when sherry isn’t available.
- Shaoxing wine plus sugar. Works if you already have it in for Chinese cooking, though the flavour leans more savoury.
What mirin actually does in a dish
Mirin is a sweet Japanese rice wine used to add gloss, balance saltiness, and round off sharp flavours in dishes like teriyaki sauce, simmered dishes, and glazes. It is not simply a sweetener; it also tenderises and helps sauces cling to food.
