{"id":83906,"title":"Mirin: o que \u00e9, como usar e com o que substituir","modified":"2025-10-01T09:23:15+02:00","plain":"O que \u00e9 mirin?\n\n\n\nO mirin (pronuncia-se \u201cmirin\u00ea\u201d, diferente de \"mirain\" como no meu v\u00eddeo de soba frias), \u00e9 um tipo de vinho de arroz asi\u00e1tico utilizado como tempero t\u00edpico da culin\u00e1ria japonesa. Lembra o saqu\u00ea, por\u00e9m possui menos teor alco\u00f3lico e \u00e9 mais adocicado. \n\n\n\nMolho \u00e0 base de mirin para mergulhar o soba\n\n\n\nPara produzir o mirin, arroz glutinoso cozido e arroz fermentado s\u00e3o combinados com shochu \u2013 um licor de arroz similar \u00e0 vodca. \n\n\n\nA mistura descansa por v\u00e1rios meses, at\u00e9 adquirir o caracter\u00edstico sabor \u2018umami\u2019 levemente adocicado.\n\n\n\nOrigens do mirin\n\n\n\nAo longo da hist\u00f3ria, o mirin nem sempre foi utilizado como hoje. No in\u00edcio, era consumido como um vinho de arroz, assim como outras bebidas alco\u00f3licas. Diferente do vinho chin\u00eas shaoxing, que, de fato, n\u00e3o \u00e9 indicado para beber puro.\n\n\n\nCom seu sabor marcante e levemente adocicado, o mirin passou a ser usado para temperar pratos no final do s\u00e9culo XVII.\n\n\n\nAos poucos, foi conquistando espa\u00e7o nas cozinhas asi\u00e1ticas at\u00e9 que, por volta de 1950, se popularizou ao ponto de se tornar indispens\u00e1vel na culin\u00e1ria japonesa. \n\n\n\nHoje em dia, o mirin j\u00e1 n\u00e3o \u00e9 mais apreciado como bebida, mas voc\u00ea ainda pode se sentir um verdadeiro conhecedor servindo em pequenas doses ap\u00f3s uma refei\u00e7\u00e3o japonesa.\n\n\n\nDiferen\u00e7a entre mirin e saqu\u00ea\n\n\n\nComo j\u00e1 comentei, mirin e saqu\u00ea s\u00e3o parecidos, mas n\u00e3o s\u00e3o intercambi\u00e1veis: h\u00e1 diferen\u00e7as importantes entre eles! \n\n\n\nO mirin, embora n\u00e3o tenha necessariamente mais a\u00e7\u00facar que o saqu\u00ea, apresenta um sabor mais adocicado devido \u00e0 alta concentra\u00e7\u00e3o. N\u00e3o requer grandes preparos culin\u00e1rios, facilitando muito na hora de fazer molhos e gla\u00e7agens. \n\n\n\n\n\n\n\nJ\u00e1 o saqu\u00ea \u00e9 mais alco\u00f3lico, ent\u00e3o deve ser usado com modera\u00e7\u00e3o nas receitas. \n\n\n\nDica: durante o preparo, adicione o saqu\u00ea mais cedo que o mirin, para que o \u00e1lcool tenha tempo de evaporar.\n\n\n\nTipos de mirin\n\n\n\nPesquisando, voc\u00ea encontra quatro tipos principais de mirin, classificados assim:\n\n\n\nO \u2018hon mirin\u2019 (\u201cmirin aut\u00eantico\u201d) segue a receita cl\u00e1ssica que j\u00e1 expliquei. Tem teor alco\u00f3lico de 14%, o que permite armazen\u00e1-lo fora da geladeira por meses.\n\n\n\nEsse \u00e9 o mirin mais nobre \u2013 e tamb\u00e9m o mais caro. (Ideal para impressionar os convidados servindo em doses no final da refei\u00e7\u00e3o)\n\n\n\nH\u00e1 ainda o \u201cmirin comum\u201d, produzido ao substituir o shochu por saqu\u00ea na fermenta\u00e7\u00e3o, o que \u00e9 mais usual.\n\n\n\nO \u2018aji mirin\u2019 (\"mirin com sal\") leva mais sal que os outros, al\u00e9m de xarope de amido. Com isso, n\u00e3o \u00e9 tributado como bebida alco\u00f3lica, ficando mais barato.\n\n\n\nPor outro lado, tem teor de sal elevado, o que precisa ser considerado ao utiliz\u00e1-lo.\n\n\n\nO \u2018mirin fumi\u2019 (\u201caroma de mirin\u201d) \u00e9 uma vers\u00e3o totalmente industrializada. Praticamente n\u00e3o cont\u00e9m \u00e1lcool.\n\n\n\n\u00c9 o mirin de menor qualidade, mas tamb\u00e9m o mais econ\u00f4mico.\n\n\n\nComo substituir o mirin\n\n\n\nNunca tinha ouvido falar de mirin antes de pesquisar e chegar at\u00e9 aqui? N\u00e3o tem mirin em casa, mas precisa dele para a receita?\n\n\n\nExistem alternativas \u2013 ainda que o sabor aut\u00eantico do mirin seja dif\u00edcil de reproduzir. \n\n\n\nComo j\u00e1 falei, apesar de semelhante ao saqu\u00ea, o mirin n\u00e3o \u00e9 igual.\n\n\n\nSe tiver saqu\u00ea, basta misturar 3 partes de saqu\u00ea com 1 parte de a\u00e7\u00facar para substituir o mirin.\n\n\n\nOutra op\u00e7\u00e3o \u00e9 misturar um pouco de a\u00e7\u00facar ao vinagre de arroz (4 partes de vinagre para 1 de a\u00e7\u00facar) para chegar a um resultado parecido.\n\n\n\nComo usar o mirin?\n\n\n\nAdoro usar mirin porque ado\u00e7a os pratos na medida certa. Dependendo do ingrediente, tamb\u00e9m ajuda a caramelizar e d\u00e1 um brilho dourado incr\u00edvel. \n\n\n\nO mirin \u00e9 vers\u00e1til: utilize em peixes (narutomaki), frutos do mar, caldos para ramen, saladas... Vai muito bem tamb\u00e9m em molhos para mergulhar, molhos cl\u00e1ssicos, marinadas, vinagretes... Eu uso inclusive na minha receita de frango yakitori\n\n\n\nYaki udon de carne bovina caramelizado no mirin\n\n\n\nDica final: use mirin com parcim\u00f4nia, pois seu sabor marcante pode dominar o prato se exagerar na dose.\n\n\n\nOnde comprar mirin?\n\n\n\nVoc\u00ea encontra mirin facilmente em mercearias orientais e tamb\u00e9m em supermercados, na se\u00e7\u00e3o de produtos para sushi.\n\n\n\nComo alternativa, compre na Amazon\n\n\n\nReceitas com mirin\n\n\n\n20 Dakika veya Daha Az S\u00fcrede Haz\u0131r Yemekler (134)20 perc alatt elk\u00e9sz\u00fcl\u0151 \u00e9telek (139)20 \u092e\u093f\u0928\u091f \u092f\u093e \u0909\u0938\u0938\u0947 \u0915\u092e \u092e\u0947\u0902 \u0924\u0948\u092f\u093e\u0930 \u092d\u094b\u091c\u0928 (132)20\u5206\u4ee5\u5185\u3067\u4f5c\u308c\u308b\u6599\u7406 (138)20\u5206\u9418\u4ee5\u5167\u5feb\u901f\u6599\u7406 (134)20\ubd84 \uc774\ub0b4\uc5d0 \uc900\ube44\ub418\ub294 \uc2dd\uc0ac (147)Air Fryer (59)Air Fryer (56)Air fryer (31)Air Fryer (30)Air Fryer 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