Testing out Mirin and Usukuchi Shoyu Substitutions + Bonus Easy Saimin Recipe

saimin noodles

🥗Healthier: whole wheat noodles

💰Cheaper: ramen noodles

Whole wheat noodles add fiber, while ramen is more accessible.

char siu

🥗Healthier: grilled chicken

💰Cheaper: pork shoulder

Grilled chicken provides leaner protein, while pork shoulder is budget-friendly.

kamaboko

🥗Healthier: tofu

💰Cheaper: fish cake

Tofu is a plant-based alternative, while fish cake is a more affordable option.

spam

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon is lower in fat, while regular bacon is often cheaper.

Make a fake mirin by mixing 1 tablespoon of sake with 1 teaspoon of sugar and set aside.

Make a fake usukuchi shoyu by combining 1/2 tablespoon of regular soy sauce with 1/4 teaspoon of salt.

Taste test the fake mirin against mirin flavored seasoning and note that the fake mirin tastes more like real hon mirin.

Taste test the fake usukuchi shoyu and note that it is saltier than regular soy sauce.

Bring 450 milliliters of water to a boil.

Stir in 70 grams of sea salt until dissolved.

Add 25 milliliters of the fake mirin, 5 grams of sugar, 7.5 milliliters of vinegar, and 25 milliliters of fake usukuchi shoyu to the boiling water.

Measure out 12.5 milliliters of regular soy sauce and a little over 2 grams of salt, and add them to the mixture.

Stir everything together and add 0.5 teaspoon (2.5 grams) of MSG.

Let the mixture cool down and transfer it into another container for storage.

To make saimin, bring 450 milliliters of water to a boil and add 1 teaspoon of Chinese chicken stock powder and 1 teaspoon of dashi stock powder.

Drop homemade noodles into the boiling water and set a timer for 1 minute and 30 seconds.

Heat a bowl and add 2 tablespoons of tachi, 1 tablespoon of chicken oil, and some chopped green onions.

Pour the 450 milliliters of soup into the bowl with the tachi and chicken oil.

Once the noodles are done, add them to the bowl and top with more green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens