Rice wine (also known as mijiu)is a must-have ingredient in Chinese cooking, possibly coming second only to soy sauce in importance.
Whereas most wine is made from fermented fruit, rice wine is made from fermented glutinous rice, where the sugars are transformed into alcohol by yeast. Rice wine is somewhat clear and sweet andis used in marinades to tenderize meat and seafood, as well as to impart flavor to food. Some varieties are drinking-quality and meant to be consumed—these have a much lower alcohol content compared to Western wines.
Unfortunately, while rice wine is readily available at Chinese and Asian groceries, it isnot always easy to find at every supermarket.If you cannot find rice wine, or are out of rice wine, here are some suggested rice wine substitutes.
Available at liquor stores, pale dry sherry is the most commonly recommended substitute for rice wine. It comes closest in flavor to Shaoxing rice wine (also spelled Shao-hsing or Shaohsing), an amber-colored wine made with glutinous rice, wheat yeast, and spring water. Since rice wine can be hard to find, many recipes will only have dry sherry in the ingredient list, not even listing rice wine as an option.
While Shaoxing rice wine is commonly recommended because of its consistently high quality, there are many other types of rice wines in China. If the recipe calls for a white-rice wine, substituting it with gin is a good idea, as it comes closer in flavor to the white-rice wines than does dry sherry.
Dry White Wine
While the flavor is not the same, a dry white wine makes an acceptable substitute for Chinese rice wine in marinades and is a decent alternative when that's all you have in the house.
Sake or Mirin
Commonly referred to as the Japanese version of rice wine (although it actually has more in common with brewing beer), sake actually has a very different flavor than a Chinese rice wine. However, some cooks prefer it, and it really comes down to personal preference. You also can trymirin, another Japanese rice wine, in place of Chinese rice wine. Just start with a lesser amount than the recipe calls for as it has a very strong flavor.
Non-Alcoholic Substitutes
If you are looking for something without alcohol, apple juice or white grape juice are good substitutions. The acid in the juice acts as a tenderizer, making it an acceptable replacement for rice wine in stir-fry marinades. However, keep in mind that the flavor won’t be quite the same and, in fact, a bit sweeter.
What to Avoid
It is important that you avoid certain ingredients while trying to find a substitute for rice wine. Cooking wines, sold in local supermarkets, are overly salted and have a different flavor than a Chinese rice wine. And don't confuseChineserice-wine vinegarwith Chinese rice wine—it is a vinegar, not a wine, and will add an acidic flavor.
Its mild flavor is similar to rice vinegar and won't overpower the dish. It's a good bit more acidic than rice vinegar, but you can sweeten it up by adding ¼ teaspoon sugar for every tablespoon of vinegar. Use a 1:1 ratio of white wine vinegar to rice vinegar.
Rice vinegar, also referred to rice wine vinegar, is made by fermenting the sugars in rice first into alcohol, and then into acid. Compared to white distilled vinegar, rice vinegar is less acidic with a delicate, mild, and somewhat sweet flavor.
It's rich in umami flavors, just like Shaoxing wine. Also, it has a distinctly deep and rich aroma and a sweet, tangy, and tart flavor without being too pungent. You can add this to your vegetables, beef, and other recipes.
Since gin is vaguely similar in flavor to some rice wines, it can be used as a substitute in certain recipes. Just keep in mind that gin has a higher alcohol content, so you'll want to use only a fraction of it compared to what you'd use of the rice wine.
Yutaka Shaoxing rice wine is brewed in Shaoxing, and is used to add acidity with a slight sweetness to traditional Chinese dishes such as Chairman Mao's red braised pork, and dumpling fillings. The signature deep amber hue also adds a caramel colour to recipes when it's used to deglaze pans and woks.
Yes.You can substitute apple cider vinegar for rice wine vinegar 1:1. Rice wine vinegar is a little sweeter than apple cider vinegar, so to account for this you can add a small amount of sugar to make up the difference – about ¼ teaspoons sugar to every 2 tablespoons of vinegar.
Use rice wine in dishes where you want to lend sweetness and depth of flavor.Use rice vinegar when you want to add some acidity and a touch of mild sweetness, as in salad dressings and marinades.
FAQs. What are some halal alternative for mirin? For those looking for halal alternatives to mirin, which traditionally contains alcohol, suitable substitutes include rice vinegar, apple cider vinegar, sake (if a non-alcoholic version is available), and sugar.
What Are Some Non-Alcoholic Substitutes For Shaoxing Wine? White grape juice, apple juice, stock, apple cider vinegar, white wine vinegar, light soy sauce, and lemon juice are some of the best and readily available non-alcoholic alternatives.
Dry sherry is possibly the best substitute for Chinese rice wine Shaoxing. Both have the same reddish-brown hue and they also share the same flavor profile. Now, despite their differences in appearance, it's also a good substitute for mirin and sake because of their unparalleled similarities in taste.
Zhenjiang vinegar is one of China's Four Famous Vinegars—along with Sichuan Baoning, Shanxi mature vinegar and Fujian's Yongchun red vinegar—and the most well-known of the four in the West.
The cleaner taste of white balsamic vinegar may make it a suitable substitution for rice vinegar in some recipes, such as salad dressings. A 2019 review indicated that fruit vinegar, such as balsamic, is a rich source of polyphenols and organic acids and can be a good dietary source of antioxidants.
What Are Some Non-Alcoholic Substitutes For Shaoxing Wine? White grape juice, apple juice, stock, apple cider vinegar, white wine vinegar, light soy sauce, and lemon juice are some of the best and readily available non-alcoholic alternatives.
Rice vinegar has a milder, sweeter flavor than other kinds of vinegar, which makes it great for sweet or tangy recipes, and you can easily make some at home. All you'll need is 2 cups of cooked rice, 1 to 2 ounces of Mother of Vinegar or rice wine, and 34 ounces of water.
Crush 1 wine yeast ball into a fine powder and mix it into the cooled rice. Place the rice and yeast mixture into an airtight container and store it at around 82ºF (28ºC) for 5 days. Ferment the rice wine for an additional 10-20 days before drinking it or using it for cooking.
Fruity, sweet and slightly sour, this unfiltered traditional rice wine has gained popularity in recent years. Makgeolli is consumed straight or used as a flavorful base for trendy co*cktails, desserts and more.
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