Ohsawa Genuine Mirin Organic Sweet Rice Seasoning With Sea Salt Description
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Sweet Rice Seasoning with Sea Salt
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Mouthwatering Umami Flavor.
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Japan's Secret Ingredient
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USDA Organic
Genuine Mirin gives foods a subtle sweetness and sheen, an appetizing luster to foods as if they've been glazed. This exquisite, versatile seasoning has the unique ability to coax out and accentuate flavors. Known to provide mouthwatering umami flavor - an essential taste of traditional Japanese cuisine - Mirin's mild sweetness and unique qualities help other ingredients' flavors to meld together. Genuine Mirin's natural fermentation over 9 months results in a thick, sweet, golden seasoning that enhances the flavors of both sweet and savory sauces, entrees, stir-fries, dips and desserts. Taste the difference!
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 Tbsp. (36 mL)
Servings per Container: 13
| Amount Per Serving | % Daily Value |
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| Calories | 32 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 280 mg | 12% |
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| Total Carbohydrates | 8 g | 3% |
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| Total Sugars | 11 g | |
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| Protein < 1g | | |
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Other Ingredients: Organic sweet rice, organic shochu (water, organic rice, koji seed), organic rice, sea salt, koji seed (aspergillus oryzae)
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Vegan Vegetable Tempura
Some dishes can feel exclusively available in restaurants, but vegetable tempura isn’t one of them! Get fresh, flaky vegetable tempura (and the pride of a new
culinary skill!) straight from your kitchen. The key to a perfect batch of homemade tempura is ice-cold water, sifted flour and piping-hot oil. This recipe also offers approximate cook times for each vegetable – helpful tips for first-time fryers. Feeling extra confident with your new skill? Try using the batter with other foods, like meat or seafood substitutes. Whatever you decide to fry, this dipping sauce makes the perfect accompaniment. Fry a batch to treat yourself and your family.
Vegan Vegetable Tempura
- 3 cups vegetable oil
- 2 Tbsp. untoasted sesame oil
- 1 cup all-purpose flour (plus more for dusting)
- 1 cup water (cold)
- 8 asparagus
- 1 small sweet potato (thinly sliced)
- 1 large carrot (halved & thinly sliced)
- 5 shishito peppers
- 4 bok choy stems (halved)
Sauce
- 3/4 cup kombu dashi (dried kelp broth) (or vegetable broth)
- 3 Tbsp. tamari sauce
- 2 Tbsp. mirin
- 1 tsp. light agave
- In pot or saucepan, preheat oil to 330 degrees F. Prepare baking sheet with paper towels and cooling rack.
- For tempura batter, sift 1 cup flour into bowl. Pour in water, and stir for 20 seconds. (Note: Flour lumps are OK. Don’t over mix.)
- Dust vegetables with remaining flour and dip into tempura batter. Let excess batter drip off vegetables, then place into oil, leaving sufficient space to fry.
- Fry until lightly crispy, turning regularly to ensure even cooking.
- Cook sweet potatoes 3 minutes, bok choy 1 minute, carrots 3 minutes, asparagus 2 minutes, kabocha squash 3 minutes, shiitake mushrooms 1 minute, eggplant 1 minute, shishito peppers 40 seconds and shiso leaves 40 seconds.
- For sauce, stir together broth with sauce ingredients.
