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Sake-Mirin Spray

Appears in
Robata: Japanese Home Grilling

By Silla Bjerrum

Published 2018

  • About
Bincho charcoal creates less dust than conventional barbecue coals, and I like to use a sake-mirin spray to control the flames and add moisture and flavour to the food, particularly to protein-based dishes which have not been marinated. It also builds up the sweetness and crispiness of the food. I use a simple recipe of 100ml (scant Β½ cup) each of cooking sake and mirin, and 300ml (1ΒΌ cups) water in a spray bottle (do not recycle a cleaning bottle, but invest in a food-only spray bottle).

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