Recipe for marinade calls for rice wine

[pam]

The first liquor store looked at me like I was crazed, the second told me to use sake. What do you think? I thought they were different.

 

[cheezz]

I use seasoned rice wine you can get at almost any store, Trader Joes, Asian markets, etc.

 

[michael-in-phoenix]

Dry sherry is a very acceptable substitute in stir-frys and marinades.

 

[carol-whidbey-is]

Safeway carry's it etc look in the Asian section

 

[meryl]

I never have rice wine around - I just use dry white wine instead.

 

[florisandy]

Sake would be a good sub if you can't find mirin. I've made Yakitori

several times using mirin (sweet rice wine) but sake is also a good substitute. The liquor store clerk knows their stuff.

Link for Yakitori is here and Cook's Thesaurus is at Image Link for you to read.

http://www.japan-guide.com/r/e102.html

http://www.foodsubs.com/WinesRice.html

 

[cheezz]

Mirin is a very sweet taste compared to rice wine... and sake is much stronger...white wine is close

 

[cheezz]

ignore me... I was thinking 'rice vinegar' not 'rice wine'

 

[florisandy]

You're eggscuzed cheezzen!

 

[cheezz]

heehee... you'd think I had been sipping too much rice wine, wouldn't ya?!

 

[angak]

isn't that rice wine vinegar??

 

[traca]

Red wine is not the same as red wine vinegar. Rice wine is not the same as rice vinegar.

http://www.chinesefooddiy.com/cooking_rice_wine.htm

 

[angak]

that's what I was wondering---if it was in Safeway in the grocery aisle, then perhaps it was the

vinegar she saw, not the wine. At least no wine in our Safeway grocery aisles.

 

[Paul]

Marukan Seasoned Gourmet Rice Vinegar

this is a staple in our house and I've tried other brands and none come close in flavor. I don't care for the "lite" version either.

http://www.yollieorientalonline.com/v/vspfiles/photos/MAR-RV-2T.jpg

 

[traca]

I see it very infrequently in our grocery stores. I usually hit up the Asian markets. Cheaper too.

 

[pam]

Thanks to all.

Yes, it was rice wine, not rice wine vinegar that I was asking about. I've even got both sake and dry sherry at home. This is the link to the marinade. http://koreanfood.about.com/od/saucesandmarinades/r/PorkribMarinade.htm?once=true&

 

[michael-in-phoenix]

Many older chinese cookbooks call for dry sherry in place of rice wine. My favorite...

...Sunset chinese cookbook does that.

When these cookbooks were published there wasn't a lot of chinese rice wine around. I still get mine at asian grocers. It tastes and smells just like dry sherry.

Michael

 

[florisandy]

Thanks for sharing Pam. I don't know if I can get kochujang at my local Asian

store. Cook's Thesaurus does not have a substitute for it but I see that's it's also called Korean barbecue sauce. I'll have to look for it as the marinade sounds like something I'd like. Scroll down at link for description.

Thanks for sharing.

http://www.foodsubs.com/CondimntAsia.html

 

[florisandy]

Tell me about it! I buy one-pound packages of pad thai noodles for a buck

and a LOT of other things including produce dirt cheap at my local Asian store.