Substitute for Mirin
A sweet Japanese rice wine used in teriyaki sauce, glazes, and marinades.
The Best Substitute
The Professor's top pick for replacing mirin is Rice Vinegar + Sugar at a ratio of 1 tablespoon rice vinegar + 1/2 tablespoon sugar = 1 tablespoon mirin. This works well for teriyaki sauce, stir fries, marinades, glazes. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Rice Vinegar + Sugar
Flavor impact: Captures the sweet-tangy profile. Misses the subtle fermented depth of real mirin but works well in most recipes.
Dairy-freeDry White Wine + Sugar
Flavor impact: Provides acidity and sweetness. Flavor is different from mirin but serviceable.
Dairy-free
Rice vinegar + sugar is the closest and most accessible swap. If you cook Japanese food regularly, a bottle of mirin lasts a long time and is worth keeping.
Frequently Asked Questions
No. Mirin is a sweet rice wine (contains alcohol and sugar). Rice vinegar is acidic with no alcohol. They serve different purposes and are not interchangeable.
The Bottom Line
If you are out of mirin, the best all-around substitute is rice vinegar + sugar. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role mirin plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology