301 mirin recipes

Caribbean-inspired grilled Cornish hens marinated in dark rum, lime juice, honey, and garlic, crusted with crushed coriander and peppercorns. Bold tropical flavors from the grill.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Hawaiian jerky marinated in pineapple juice, soy sauce, ginger, and brown sugar, then dehydrated low and slow. Sweet-savory tropical twist on classic homemade beef jerky.

Yogurt-marinated cumin chicken with turmeric, coriander, and green chile. Indian-style baked chicken that turns weeknight bird into something fragrant and tender. Serve over rice.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Honey and lemon marinated leg of lamb roasted with potatoes, fresh rosemary, thyme, and oregano. One pan, up to a 24-hour marinade, and a beautifully gilded finish.

Asian-inspired broiled lamb shoulder chops marinated in white wine, garlic, soy sauce, and ginger. A quick four-ingredient marinade that tenderizes the lamb and adds savory depth.

Crunchy marinated vegetable salad with corn, green beans, peas, bean sprouts, and water chestnuts in a tangy hot vinegar-dill dressing. Make-ahead Southern-style potluck favorite.

Traditional Japanese yakitori with sake-marinated chicken livers and teriyaki-glazed breast skewers threaded with scallions. Smoky, sweet, savory, and ready to grill in under an hour.

Cherry wood smoked duck marinated overnight in red wine, fresh ginger, and brown sugar, then grilled to crispy-skinned glory. A showstopper for your next backyard feast.

Sauterne-marinated venison chops layered with green pepper rings stuffed with rice, onion, and fresh tomato, then oven-steamed in chunky tomatoes and Angostura bitters until tender.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Cold cellophane noodle salad with soy-ginger marinated chicken, crisp asparagus, and cucumber in a spicy wasabi dressing. A light, refreshing Asian noodle bowl for warm weather.

Sauerbraten pot roast marinated 4-10 days in malt vinegar and horseradish, then slow-braised with onions. A traditional German sour roast with tangy, fork-tender beef.

Cranapple juice-marinated turkey breast glazed with honey and seasoned with rosemary and basil. A fruity brine delivers juicy, flavorful meat with a gorgeous checkered herb crust.

Grilled lime chicken marinated overnight in white wine, fresh lime juice, lime zest, and parsley. A low-calorie, bright-flavored grilled chicken breast with just six ingredients.