Out of Shaoxing wine, one case
Shaoxing wine vs mirin
4 options, ranked, with the exact amount
Use Mirin (as Shaoxing substitute)
Same amount as the Shaoxing wine
Shaoxing wine is drier and more complex, while mirin is sweeter and more syrupy. Use mirin as a 1:1 substitute for Shaoxing wine, but reduce other sweeteners in your recipe.
- Best for —
- teriyaki
One casethe full Shaoxing wine card
Every option, one card
Ranked| # | Substitute | Instead of Shaoxing wine |
|---|---|---|
| 1 | Mirin (as Shaoxing substitute)teriyaki | Same amount |
| 2 | Hon mirin (authentic mirin)traditional Japanese dishes | Same amount |
| 3 | Aji-mirin (cooking mirin)quick cooking | Same amount |
| 4 | Mirin + rice vinegarsavory dishes | 2/3 mirin + 1/3 rice vinegar per 1 tablespoon Shaoxing wine |
Mirin (as Shaoxing substitute)
sweeter
Japanese sweet rice wine that works well in most Chinese dishes
- Best for
- teriyaki, glazes, marinades, sauces, stir-fries
- Texture
- thicker
Reduce other sweeteners by 25-50% since mirin is much sweeter than Shaoxing wine.
Hon mirin (authentic mirin)
more complex · similar texture
Authentic Japanese mirin with higher alcohol content and less sweetness
- Best for
- traditional Japanese dishes, sauces, marinades
More expensive but closer to Shaoxing wine in complexity.
Aji-mirin (cooking mirin)
very sweet
Sweetened cooking mirin with added sugar and salt
- Best for
- quick cooking, glazes, simple sauces
- Texture
- syrupy
Contains added salt and sugar, so adjust seasoning accordingly.
Mirin + rice vinegar
more balanced · similar texture
Balances sweetness with acidity for a more complex flavor
- Best for
- savory dishes, stir-fries, braised dishes
Use this blend when you want to reduce sweetness while maintaining complexity.
How it behaves in this recipe
- Chinese cooking
- Shaoxing wine is traditional and preferred for authentic Chinese flavors
- Japanese cooking
- Mirin is essential for authentic Japanese dishes like teriyaki and glazes
- Fusion cooking
- Either can work depending on the flavor profile you want to achieve
- Sweet sauces
- Mirin is better for sweet glazes and teriyaki-style sauces
- Savory dishes
- Shaoxing wine provides better depth for braised and stir-fried dishes
Tips for substituting Shaoxing wine
8 tips- When using mirin instead of Shaoxing wine, add it later in cooking to preserve its sweetness
- Mirin burns easily due to its sugar content, so watch heat levels carefully
- For authentic Chinese flavors, Shaoxing wine is preferred, but mirin works well in fusion dishes
- Mirin adds a glossy finish to dishes, which can be desirable for presentation
- Store mirin in the refrigerator after opening to maintain quality
- Use hon mirin for the most authentic Japanese flavor profile
- Aji-mirin is more budget-friendly but contains additives that may affect flavor
- When reducing mirin-based sauces, watch carefully as they can become overly sweet
Notes on Shaoxing wine
- For a middle ground, try using half mirin and half dry sherry
- Add a splash of sake to mirin for more complexity
- Use mirin for the last 2-3 minutes of cooking to preserve sweetness
- Combine mirin with a small amount of rice vinegar for balance
Questions
4 questionsIs mirin the same as Shaoxing wine?
No, while both are rice-based cooking wines, mirin is much sweeter and more syrupy, while Shaoxing wine is drier and more complex with a higher alcohol content.
Can I use Shaoxing wine instead of mirin?
Yes, but you'll need to add sugar to match mirin's sweetness. Use 1 tablespoon Shaoxing wine + ½ teaspoon sugar as a substitute for 1 tablespoon mirin.
Which is better for Chinese cooking?
Shaoxing wine is traditional for Chinese cooking, but mirin can work well in fusion dishes or when you want a sweeter profile.
Do I need to refrigerate mirin?
Yes, mirin should be refrigerated after opening to maintain its quality and prevent fermentation.