Mirin

a sweet condiment often used in Japanese cooking

Ingredients:

• Sweet Rice 360 cc (2 rice cups)

• Dry rice koji 200g

• Shochu (35％)　600cc

• salt

Direction:

1. Cook sweet rice in a rice cooker

2. Spread cooked rice in a tray and pour shochu

3. Add dry koji and mix well

4. Add salt (at least 2% of the total weight of the mixture to be legal in Japan)

5. Put the mixture into a clean glass jar and seal

6. During the first week, open the jar and stir the mixture once a day.

7. Seal the jar and leave in a room (not too bright nor warm) for several months

8. Clear layer will increase

9. Drain and strain through colander and then gauze

10. The liquid is Mirin. Keep in a glass bottle and in a regregerator.

11. The remaining stuff is sake kasu. Use for marination or cooking.