Nikiri Mirin (Boiled/Alcohol-Free Mirin)
Master the simple nikiri technique to remove alcohol from hon-mirin in minutes—perfect for salad dressings and dipping sauces.
Ingredients
Servings:
- 2–4 Tbsp mirin (or desired amount; see Notes below regarding hon-mirin vs. aji-mirin)
Instructions
Safety Note
- Keep your face and flammable objects away from the saucepan when using the flame method below.
To Heat on the Stovetop
- Add 2–4 Tbsp mirin (or your desired amount) to a small saucepan. Bring it to a boil over medium heat.Nami's Tip: If cooking a larger batch, see my Notes below for heating times.
- Gas Stoves (Flame Method): Tilt the saucepan toward the gas flame to ignite the mirin, or use a long lighter. Let the flame burn out naturally once the alcohol evaporates, about 5–10 seconds. Nami's Tip: Learn the benefits of the flame method in the Notes.
- Induction or Electric Stoves (Boil Method): Lower the heat and simmer until the alcohol dissipates, about 30–45 seconds.
- Waft the steam toward you to confirm the alcohol smell is gone. Turn off the heat and let it cool.
To Heat in the Microwave
- Add 2–4 Tbsp mirin (or your desired amount) to a microwave-safe bowl. Leave the bowl uncovered so the alcohol can evaporate.
- Microwave on High (1000W) for 15–20 seconds, watching closely so it steams without boiling over.
- Waft the steam toward you to confirm the alcohol smell is gone. Let it cool.
To Store
- Pour the nikiri mirin into a clean, airtight glass jar or bottle. The alcohol that acted as a natural preservative is gone, so refrigerate it for up to 2 weeks.
Notes
What's your mirin type?
Check your bottle! Hon-mirin (本みりん) and salted mirin / fermented seasoning (みりんタイプ・発酵みりん) contain 8–14% alcohol and need nikiri before use in cold dishes. Aji-mirin (みりん風調味料・味みりん) has under 1% alcohol, so boiling isn't required. See the post above for full details on each type.Why Ignite Mirin?
Flaming mirin quickly burns off alcohol vapor to remove its harsh bite without requiring prolonged boiling. Because this flash of high heat takes only a few seconds, it prevents excessive evaporation—keeping the volume, sweetness, and delicate aroma intact while lightly caramelizing the natural sugars to add a deeper, rounder flavor profile (koku).Stovetop Heating Times
Adjust the cooking time based on the amount of mirin:- 2–4 Tbsp: Simmer for 30–45 seconds.
- ½ cup: Simmer for 1–1½ minutes.
- 1 cup or more: Simmer for 2–3 minutes over low heat.
How to use nikiri mirin
Use cooled nikiri mirin in unheated sauces, salad dressings, and cold marinades. See the details in post above for recipe ideas like Mentsuyu, Yakiniku Sauce, Spinach with Sesame Miso Sauce, and Nanbanzuke sauce.