Substitutions / mirin
What to use instead of mirin
Use dry sherry in equal amounts. Adds the same subtle sweetness and depth, though slightly less sweet — add a small pinch of sugar if needed.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Dry sherry | 1:1 | Adds the same subtle sweetness and depth, though slightly less sweet — add a small pinch of sugar if needed. |
| Rice vinegar with sugar | 1:1 | Mix 1 tsp sugar per 1 tbsp rice vinegar; tangier than mirin, so use a light hand. |
| Dry white wine | 1:1 | Works in a pinch but lacks sweetness — stir in a little sugar to compensate. |
How much is a cup of mirin?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh mirin in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.