818 mirin recipes

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Broiled fish steaks marinated in teriyaki, fresh ginger, scallions, and orange zest for a Polynesian-inspired flavor. Simple island marinade with a sweet citrus kick.

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.

Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.

Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.

Huachinango: grilled red snapper marinated overnight in achiote (annatto) paste with garlic, orange juice, and oregano. The Yucatecan fish classic with deep red color and citrus-spice depth.

Marinated basil tomatoes with olive oil, vinegar, and a pinch of garlic chilled for 2 hours. The 5-minute summer salad that turns ripe tomatoes into something lunch-counter worthy.

Chinese crispy beef shin marinated with star anise and cinnamon, simmered, frozen, sliced paper-thin, deep-fried, then tossed with caramelized sugar and toasted sesame seeds.

Grilled chicken breasts marinated in cilantro and serrano chile, served with a buttery cucumber-white wine beurre blanc for a cool-meets-heat backyard dinner.

Lime-honey marinated chicken breast grilled on skewers with fresh papaya, pineapple chunks, pearl onions, and green pepper. A low-calorie tropical kabob that is pure summer on a stick.

Slow-roasted boneless pork shoulder rubbed with fresh dill, garlic powder, and coarse black pepper, marinated overnight for deep flavor. A simple 5-ingredient roast that feeds 8.

Neua daet diao, Thai sun-dried fried beef marinated in fish sauce, oyster sauce, garlic, coriander root, and a splash of whiskey. Crisp jerky-like edges with chewy centers, served with sweet chili sauce.

MacAyo's style beef fajitas marinated in garlic, lime, and oil, then sauteed and rolled into warm tortillas with salsa, guacamole, and sour cream. A Phoenix Mexican-restaurant classic at home.