Sentences with phrase «mikawa mirin»

[Carnes, B.; Chan, B.; Draeger, E. W.; Fried, L.; Glosli, J.; Krauss, W. D.; Langer, S. H.; McCallen, R.; Najjar, F.; Oppelstrup, T.; Rathkopf, J. A.; Richards, D.; Streitz, F.; Vranas, P. M.] Lawrence Livermore Natl Lab, Livermore, CA 94550 USA; [Chan, B.; Draeger, E. W.; Fattebert, J. - L.; Mirin, A. A.] Lawrence Livermore Natl Lab, Ctr Appl Sci Comp CASC, Livermore, CA 94550 USA; [Chan, B.] Bechtel Co, San Francisco, CA USA; [Draeger, E. W.; Richards, D.] Univ Illinois, Urbana, IL 61801 USA; [Fattebert, J. - L.] Swiss Fed Inst Technol, CH - 1015 Lausanne, Switzerland; [Langer, S. H.] Stanford Univ, Stanford, CA 94305 USA; [McCallen, R.; Vranas, P. M.] Univ Calif Davis, Davis, CA 95616 USA; [McCallen, R.] Univ Calif Berkeley, Hass Business Sch, Leadership Program, Berkeley, CA 94720 USA; [Mirin, A. A.; Nichols, A. L., III] Univ Calif Berkeley, Berkeley, CA 94720 USA; [Nichols, A. L., III] Lawrence Livermore Natl Lab, Phys Sci Directorate, Div Chem Sci, Extreme Chem Grp, Livermore, CA 94550 USA; [Rathkopf, J. A.; Magerlein, J.] Univ Michigan, Ann Arbor, MI 48109 USA; [Rice, J. J.; Gunnels, J. A.; Gurev, V.; Kim, C.; Magerlein, J.; Wen, H. - F.] IBM Corp, Div Res, Thomas J Watson Res Ctr, Yorktown Hts, NY 10598 USA; [Rice, J. J.; Gunnels, J. A.] Johns Hopkins Univ, Dept Biomed Engn, Baltimore, MD 21218 USA; [Gunnels, J. A.] Univ Texas Austin, Austin, TX 78712 USA; [Gurev, V.] Johns Hopkins Univ, Computat Cardiol Lab Dr Natalia Trayanova, Baltimore, MD 21218 USA; [Kim, C.] Columbia Univ, New York, NY 10027 USA; [Reumann, M.] IBM Corp, Div Res, IBM Res Collaboratory Life Sci, Melbourne, Vic 3010, Australia; [Reumann, M.] Univ Karlsruhe, Karlsruhe, Germany

Whisk miso, mirin, rice vinegar and maple syrup in a small pot over medium heat until miso has dissolved.

Bring the sake and mirin to a boil in a medium saucepan over high heat.

I used mirin because there's a hurricane on and booze conservation is of the essence.

Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth.

While the rice and lentils are cooking, make the miso - ginger sauce: In a small bowl, whisk together the miso, Mirin, lime juice, ginger, and brown sugar.

love the sound of your dish and never knew about mirin so will check it when I next buy it.

For the miso - ginger sauce: 2 tablespoons red miso paste 2 tablespoons Mirin (a sweet Japanese rice wine) 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1 teaspoon firmly packed brown sugar

Transfer the ancho to a blender, add the orange juice, mirin and orange zest and blend to a smooth sauce.

The instructions call for mirin, but it is not in the ingredient list.

2 cups low - sodium chicken or beef broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut into cubes 2 oz fresh or frozen mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)

Season the rice with 3 tbsp pickled red cabbage vinegar, tbsp soy sauce and 1tbsp mirin or 1 tsp sugar and mix well.

Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge of fresh lime

I don't know what mirin is.

One of my favorites is miso, tahini and mirin made into a paste and dolloped on tofu then baked.

In a shallow dish, whisk together tamari, mirin, granulated garlic, onion powder and sesame oil.

Toss with remaining 1 1/2 Tbsp tamari, mirin, and remaining sesame seeds.

1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped

I swapped the sherry with mirin — hope i haven't put too much in.

Mirin is a sweet Japense rice cooking wine.

I subbed 2 Tbsp mirin.

Filed Under: Appetizers, Asian, Dips, Recipes, Rice Dishes, Sauces, Snacks Tagged With: cashew, cashew cream, cream cheese, dashi, kimchi, kombu, mirin, panko, rice, sake, scallion, sesame oil, soy milk, soy sauce, sriracha, vegan cream cheese

If you've read some of my other Asian inspired sauces you'll probably notice that I use soy sauce, mirin, and rice wine vinegar together a lot.

With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.

Add stock, soy sauce, mirin and sugar; bring to a simmer.

Pingback: Grilled Corn, Soy - Mirin Glaze, Wasabi Goat Butter • Taste With The Eyes • where the image is meant to titillate and inspire the cook

1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley

Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine.

In a small bowl, whisk together the soy sauce, lime juice, mirin, sesame oil, and sugar until combined.

12 sea scallops Salt and pepper 1 clove garlic, minced All - purpose flour for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4 cup finely grated Parmesan cheese.

In a cup, combine miso, mirin, soy sauce, sugar and enough water (1 to 2 tablespoons) to give a pourable consistency; set aside.

Pour in the soy sauce, mirin, swiss chard leaves, mushrooms and sesame seeds; give it a good mix and cook for an additional minute or two until the vegetables have softened.

It's full of flavor thanks to the soy sauce and mirin (Japanese cooking wine), ginger, lime and lots of garlic.

Add ginger, mirin, and tamari and fry for a minute to blend flavors.

The flavor bursting velvety sauce of hearty pumpkin puree whisked with soy sauce, smooth peanut butter, lime juice, mirin, brown sugar, fresh basil and Sriracha is further enlivened by stir fried red curry, ginger and whatever crunch of vegetables you choose.

1 - in the Saikyo Miso section, the recipe lists 4 ingredients; Sake, Mirin, Miso paste and sugar.

In a small bowl, whisk together the chicken broth, soy sauce, mirin, ginger, salt, and pepper until well combined.

In a medium - size bowl, place the ginger, soy sauce, sugar, mirin, sesame oil, vegetable oil and pepper, and mix to combine well.

Also, the recipe doesn't say how much sake to add to the mirin... I used about 1/2 cup and boiled for a few minutes.

I found the white miso and the mirin and I cut way back on the sugar as others had suggested but this was just too sweet for us.

We didn't have broccoli or mirin so I used asparagus and sesame seed oil instead.

In medium sized bowl, combine the tamari, sesame oil, sugar, black pepper, mirin, rice vinegar, red pepper flakes and shredded pear.

I used about equal parts sake and mirin.

Of course some of the holes get larger after blanching with hot water and simmering with shoyu, sugar and mirin; these holes can be a real problem when making inari zushi.

Wonderful recipe, used equal parts sake and mirin.

In a plastic zip - top bag or other airtight container, combine the soy sauce and mirin.

This was the first time that I cooked turnips (and also my first time using mirin and miso paste!)

Halve turnips (leave whole if tiny) and put in a 12 - inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt.

If making chopped chicken breast topping, mix chicken with soy sauce, rice wine, mirin and cornstarch.

Also, you can probably eliminate the salt from the boiling water as the mirin and miso add salt.