{"id":93721,"title":"Mirin: o que \u00e9, como utiliz\u00e1-lo e com que o substituir?","modified":"2025-10-18T09:20:20+02:00","plain":"O que \u00e9 o mirin?\n\nO mirin (l\u00ea-se \u00abmirin\u00ea\u00bb, e n\u00e3o \u00abmirain\u00bb, como digo no meu v\u00eddeo de sobas frias) \u00e9 um vinho de arroz asi\u00e1tico usado como condimento na cozinha japonesa. Parece-se com o saqu\u00e9, mas tem menos \u00e1lcool e \u00e9 mais doce.\n\nMolho de mergulho para soba \u00e0 base de mirin\n\nPara produzir mirin, fermenta-se arroz glutinoso cozido e arroz de mesa em shochu, uma aguardente de arroz parecida com vodka.\n\nDepois, deixa-se repousar durante v\u00e1rios meses at\u00e9 que o l\u00edquido desenvolva o famoso sabor umami, levemente adocicado.\n\nOrigem do mirin\n\nNem sempre o mirin foi usado da mesma forma. No princ\u00edpio, este vinho de arroz bebia-se como qualquer outro. O contr\u00e1rio acontece com o vinho chin\u00eas Shaoxing, que n\u00e3o se destina a ser bebido.\n\nPelo seu sabor marcado e adocicado, come\u00e7ou a ser usado para temperar pratos por volta do final do s\u00e9culo XVII.\n\nAos poucos, espalhou-se pelas cozinhas asi\u00e1ticas e, por volta de 1950, tornou-se realmente popular, ganhando estatuto de condimento imprescind\u00edvel na cozinha japonesa.\n\nHoje j\u00e1 n\u00e3o se bebe mirin, mas, se quiser mostrar erudi\u00e7\u00e3o, pode servi-lo em pequenos shots no final de uma refei\u00e7\u00e3o japonesa.\n\nDiferen\u00e7a entre mirin e saqu\u00e9\n\nComo referi, o mirin assemelha-se ao saqu\u00e9, mas n\u00e3o conv\u00e9m confundi-los: h\u00e1 diferen\u00e7as importantes.\n\nMesmo sem ter mais a\u00e7\u00facar do que o saqu\u00e9, o mirin sabe mais doce devido \u00e0 maior concentra\u00e7\u00e3o. Como praticamente n\u00e3o precisa de ser reduzido, \u00e9 muito pr\u00e1tico para molhos e glaceados.\n\n\n\nJ\u00e1 o saqu\u00e9 tem um teor alco\u00f3lico mais elevado, por isso use-o com modera\u00e7\u00e3o nas suas receitas.\n\nDica: quando cozinhar, junte o saqu\u00e9 mais cedo do que juntaria o mirin, para que o \u00e1lcool tenha tempo de evaporar.\n\nOs v\u00e1rios tipos de mirin\n\nSe nos aprofundarmos, podemos distinguir quatro tipos de mirin, por ordem de qualidade:\n\nO \u2018hon mirin\u2019 (\u201cmirin aut\u00eantico\u201d) segue a receita tradicional referida acima. Cont\u00e9m cerca de 14 % de \u00e1lcool, o que lhe permite conservar-se durante v\u00e1rios meses fora do frigor\u00edfico.\n\n\u00c9 o mirin mais nobre \u2013 e tamb\u00e9m o mais caro. (\u00c9 este que serve em shots no fim da refei\u00e7\u00e3o para impressionar.)\n\nExiste depois um mirin considerado mais comum, produzido substituindo-se o shochu da fermenta\u00e7\u00e3o por saqu\u00e9, ingrediente mais acess\u00edvel.\n\nO \u2018aji mirin\u2019 (\u201cmirin temperado\u201d) cont\u00e9m mais sal e xarope de amido. A vantagem \u00e9 escapar \u00e0s taxas sobre bebidas alco\u00f3licas, ficando assim mais barato.\n\nA contrapartida \u00e9 o teor de sal mais elevado, factor a ter em conta nas suas receitas.\n\nO \u2018mirin fumi\u2019 (\u201caroma de mirin\u201d) \u00e9 um produto totalmente industrial e quase sem \u00e1lcool.\n\n\u00c9 a qualidade mais baixa de mirin, mas, claro, a mais barata.\n\nComo substituir o mirin\n\nNunca tinha ouvido falar de mirin at\u00e9 o pesquisar e chegar aqui? N\u00e3o tem nenhuma garrafa na despensa, mas o ingrediente surge na sua receita?\n\nH\u00e1 alternativas, ainda que o resultado nunca replique exactamente o sabor do mirin.\n\nComo j\u00e1 disse, o mirin assemelha-se ao saqu\u00e9, mas n\u00e3o s\u00e3o equivalentes.\n\nSe tiver saqu\u00e9, misture-o com a\u00e7\u00facar: 3 partes de saqu\u00e9 para 1 parte de a\u00e7\u00facar substituem bem o mirin.\n\nTamb\u00e9m pode combinar vinagre de arroz com a\u00e7\u00facar \u2013 4 partes de vinagre para 1 de a\u00e7\u00facar \u2013 para obter algo semelhante.\n\nComo usar mirin?\n\nUso o mirin com frequ\u00eancia porque ado\u00e7a delicadamente os pratos. Consoante o ingrediente, pode at\u00e9 caramelizar, conferindo-lhe um bonito brilho dourado.\n\nUse mirin nos mais variados pratos japoneses: peixe (narutomaki), marisco, caldos de ramen, saladas\u2026 Vai ainda bem em molhos de mergulho, molhos cl\u00e1ssicos, marinadas e vinagretes. Tamb\u00e9m o incluo na minha receita de frango yakitori.\n\nYaki udon de vaca com uma bela carameliza\u00e7\u00e3o de mirin\n\n\u00daltima dica: use mirin com modera\u00e7\u00e3o. O sabor \u00e9 intenso e, se a garrafa se entusiasmar, pode arruinar o prato\u2026\n\nOnde comprar mirin?\n\nRegra geral, encontra-o em qualquer mercearia asi\u00e1tica e at\u00e9 nos grandes supermercados, na zona de sushi.\n\nEm alternativa, pode compr\u00e1-lo na Amazon.\n\nReceitas que usam mirin\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 (57)Air Fryer (28)Air Fryer (30)Airfryer (166)Airfryer (57)Ak\u015fam Yeme\u011fi Fikirleri (290)Alt-i-ett-gryte (151)Aperatif \u0130\u00e7in (89)Aperitivos 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