647 mirin recipes

Clay pot roast marinated 3-4 days in soy sauce, marsala, sesame oil, and curry powder, then roasted at high heat with carrots and onions. Tender, deeply seasoned beef.

Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

German-style red beet salad marinated in vinegar, caraway seeds, horseradish, and cloves. Tangy, earthy, and best after soaking for several hours.

Maple barbecued caribou ribs marinated overnight and slow-roasted for 3 hours in a sauce of maple syrup, ketchup, Worcestershire, and juniper berries. Wild game meets Canadian-style BBQ.

Vietnamese-style grilled pork chops marinated in fish sauce, garlic, onion, and a touch of sugar for that signature savory-sweet caramelized crust. Six ingredients, deep flavor, weeknight friendly.

Hawaiian roast pork shoulder marinated overnight in soy sauce and liquid smoke, then slow-baked until fork-tender. Three ingredients, luau-style smoky flavor, no grill or smoker required.

Broiled salmon steaks marinated in fresh cilantro, lime juice, garlic, and olive oil. A quick, bright weeknight fish dinner with just 6 ingredients.

Soy-marinated pork stir-fried with eggplant and tomatoes in a hot wok. A simple weeknight dish with tender vegetables and savory browned pork in under 30 minutes.

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Omaha-style flank steak marinated overnight in soy sauce, red wine vinegar, Worcestershire, dry mustard, and garlic, then grilled hot and sliced on the diagonal.

Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.

Fettuccine with lime-marinated chicken breast in a tomato and green chili sauce. Butter and lime zest tossed into the pasta for a bright, Southwestern-inspired dinner.

Chinese grilled short ribs butterflied into a single accordion strip and marinated in peanut butter, curry, sesame oil, soy, and rice wine. Smoky, tender, unusual.