Mirin is not saki. They are two different products, made differently. How can I explore true Japanese cuisine without true Japanese ingredients?
Don't get me wrong, Mirin is one of the most used ingredients in Japanese cuisine. However, I would say that most restaurants don't buy super premium Mirin - depending on the dish, you could use as little as a few tablespoons, or as much as several cups. At $5 a bottle (or more) for the real stuff, it would become prohibitively expensive to use.
I haven't had a chance to cook with it yet, but a taste test shows a distinctive flavor that I can see working with sake.
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