Get the latest Mirin flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/mirin These can be made with either yukon gol or white sweet potatoes. I roast my own chestnuts. But you can buy them shelled and roasted. Makes a wonderful side for turkey, duck, goose or really any roast. http://www.grouprecipes.com/105539/mashed-yukon-potatoes-with-chestnuts.html Here's another tasty and easy fish recipe. I serve it with rice pilaf and asparagus. It would be really nice topped with peashoots! http://www.grouprecipes.com/89604/black-cod-in-miso-glaze.html Yakitori is grilled chicken speared on sticks. All different parts of the chicken, can be used for yakitori , this recipe usees boneless and skinless chicken thighs http://www.grouprecipes.com/88662/easy-yakitori.html This is such a great sauce/marinade, can be used fish, beef, or chicken... http://www.grouprecipes.com/84460/teriyaki-saucemarinade.html Women in Okinawa boast the longest lifespan in all of Japan. A study of Okinawan centenarians attributes their lasting health to low calorie intake. "Okinawans mainly eat tofu and sea vegetables," Andoh says--staples that are naturally low in calories. In this recipe, tofu soaks up the flavors of mirin, chili-garlic sauce, and natural inflammation-reducer fresh ginger, which soothes nausea and helps beat arthritis and ovarian cancer. http://www.grouprecipes.com/79121/tender-ginger-tofu.html Ounces of work. Pounds of reward. Tons of delicious. This recipe really measures up!! http://www.grouprecipes.com/57149/yakitori-chicken-with-rice.html Japanese food is very popular on the Westcoast. Many restaurants offer one bowl rice dishes that are delicious yet filling. Here's another 20 minute meal. http://www.grouprecipes.com/55210/katsudon-japanese-pork-chop-on-rice.html FISH IN CHAMPAGNE SAUCE This is my adaptation of Martin Yan’s recipe, which he, in turn adapted from the Hakusan Restaurant in London. Small World. 2 lbs white fish filets, Orange Roughy or Sea Bass or mixed 8 whole scallions, bottoms and limp green parts chopped off, and rinsed. Olive oil spray. Marinade: 4 T. tempura sauce juice of ½ lime 1 T. sugar or Splenda ½ c. Mirin ½ c. Champagne 1 T. sesame oil ¼ t. cayenne pepper Sauce: 4 T. butter juice of ½ lime ½ t. black pepper 1/3 c. Champagne. Marinate fish for 2 ½-3 hours in sealable plastic bag in refrigerator. Pre-heat broiler to high. Remove fish from marinade, reserving marinade. Spray broiler pan with olive oil spray. Arrange prepared scallions on the bottom, the fish on top. Spray fish with olive oil spray and broil about 8 minutes, until fish browns. Turn pan about halfway through to get even browning. While the fish broils, make the sauce. Pour marinade in a small saucepan. Add: 4 T. butter juice of ½ lime ½ t. black pepper 1/3 c. Champagne. Bring sauce to a boil. Add chicken broth until sauce, which at this point will be too sharp, becomes a little more bland to taste. This is about 1/3 cup. Bring to boil again and turn to low. Cook for 5 minutes. Add 1 T. Wondra to thicken. Serve fish with scallions and sauce on top with white rice. Serves 4. This is my adaptation of Martin Yan's recipe which he, in turn, adapted from the Hakusan Restaurant in London. Small (and plageristic) World! http://www.grouprecipes.com/43107/fish-in-champagne-sauce.html Scallops served with flavorful Miso Mirin sauce that is just fun in your mouth! You'll make this more than one time! http://www.grouprecipes.com/40941/sauted-scallops-with-miso-mirin-glaze.html Rice bowl of chicken and egg mixed with onions. Ingredients are easy to find (except maybe mirin) and preparation is fast. Perfect for a quick lunch or dinner http://www.grouprecipes.com/19124/oyako-don.html