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June 19, 2011

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Ganga

Beautiful, Lucy, I am a lover of mirim too. What is the best way to use this sauce?

Wendy

Stunner of a photo, Lucy. And the sauce sounds wonderful. Have little time or inclination to be in the kitchen right now. This makes me look forward to a time when that's different. x

Ruth

This sounds like one fantastic sauce. Perfect for over an eastern inspired salad or some seafood? What do you use it with the most?

Lucy

i like it as both a dipping sauce (vietnamese rice paper rolls, tiny fish cakes/chickpea cakes) and poured over things that will be roasted (most memorably, cobs of corn - foil on, hot oven, turned at least once).

and now i'm thinking that it'd make a great little low-fat salad dressing, too. you gals have me thinking...

and wendy, get thee into that scottish sunshine, love. it doesn't last nearly long enough for you. x

Ro

Food trends. i remember when Foccacia was the height of food fashion.

Lesh @ TheMindfulFoodie

Thanks for sharing, Lucy. I just started using mirin this year - mainly in barley risottos or with legumes. So still being a mirin newbie, it's always great to find new, exciting uses!

Karima

thanks for this! all the sweet chili sauce (pre-made) and recipes seem to have way too much refined sugar ;-) ... so this seems a great compromise - I've got some lettuce cups that need this dipping sauce

Ganga

Oh Lucy, I made this and its almost drinkable :) What a find.

Ganga

.. I am making some rice noodles with shredded veg and paneer, doused in this wonderful dressing.

Ganga

.... steamed silken tofu in this mirin sauce, hot sesame oil poured over.

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