Mirin substitutes
The best substitute for mirin is sake + sugar: Per 1 tbsp mirin: 1 tbsp sake + 1/2 tsp sugar, stirred to dissolve. The closest possible match, since mirin is essentially sweetened rice wine. Sake is dry, so do not skip the sugar.
Why it matters. Sweet Japanese rice wine that adds gentle sugar, a mild acidity and a glaze-forming sheen to teriyaki and simmered dishes. Replace it with plain sugar and you get sweetness but no depth and no shine.
BestSake + sugar
●●●●●Per 1 tbsp mirin: 1 tbsp sake + 1/2 tsp sugar, stirred to dissolve
Keeps the sweetener, flavour and liquid roles.
The closest possible match, since mirin is essentially sweetened rice wine. Sake is dry, so do not skip the sugar.
Rice vinegar + sugar
●●●●○Per 1 tbsp: 1 tbsp rice vinegar + 1/2 tsp sugar
Keeps the sweetener, flavour and liquid roles.
Mirin is barely acidic, so this comes out noticeably sharper. Good in glazes and dressings, less good in a delicate simmered dish.
Dry sherry + sugar
●●●●○Per 1 tbsp: 1 tbsp dry sherry + 1/2 tsp sugar
Keeps the sweetener, flavour and liquid roles.
Nuttier and more alcoholic. Simmer it a moment longer to cook off the raw edge.
Dry white wine + sugar
●●●○○Per 1 tbsp: 1 tbsp dry white wine + 1/2 tsp sugar
Keeps the sweetener, flavour and liquid roles.
More acidic and fruitier, and it lacks the syrupy body that gives teriyaki its shine.
Seasoned rice vinegar
●●●○○1:1
Keeps the sweetener, flavour and liquid roles.
Already contains sugar and salt, so pull back on salt elsewhere. Still sharper than mirin.
Sugar syrup + a drop of vinegar
●●○○○Per 1 tbsp: 1 tbsp water or white grape juice + 1/2 tsp sugar + 2 or 3 drops rice vinegar
Keeps the sweetener and liquid roles; loses flavour.
Alcohol-free, which is the point of it, but it contributes sweetness only. The fermented depth and the glaze are both missing.
Other sauce substitutes
Measuring by weight instead? Use the kitchen converter.