It's inevitable; I find a product I absolutely love, use it for years, then they discontinue it. It's happened to me lots, and it's disturbing.
So, I set out to see if I could match it somehow, right here at home.
I've made two kinds of homemade wine this year; plum and apricot.
The last bottle in each batch wasn't full to the top, so I decided I would use that as a substitute for the mirin wine called for in the recipe.
Tweaking and testing, the final taste test was eye opening. There is a huge difference between home made and mass produced.
Other ingredients are garlic (homegrown from a friend) and chopped ginger root, soy sauce and sugar. This recipe is from the Daring Gourmet. Here's how it went;
Here are the amounts;
1/2 cup soy sauce
1/4 cup brown sugar
3 tablespoons wine, sherry or mirin (or in my case, home made plum or apricot wine)
1 1/2 teaspoons minced ginger root
1 teaspoon garlic, minced
1 tablespoon honey
1 teaspoon sesame oil or other vegetable oil
3 teaspoons cornstarch mixed with 1/4 cup water (optional)
Garlic and ginger, peeled and chopped finely.
Add them to the measured soy sauce, wine and sugar in a saucepan.
Stir to mix and boil for four minutes. You can also thicken it with cornstarch if you want to use it for dipping sauce or basting, make sure you mix the cornstarch with some cold water before adding it or it will be lumpy.
This will keep in the fridge for several weeks, if it lasts that long.
Use as a marinade for pork, chicken or beef, for delicious flavor and tenderness.