Balsamic-Mirin Finish Sauce

Name: Balsamic-Mirin Finish Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (150 ml)
Cuisine: Asian
Ingredients: 3 Tbsp balsamic vinegar (45 ml) Balsamic; 3 Tbsp mirin (45 ml) Mirin; 1/8 cup Nabeno Sauce (30 ml) Nabeno Sauce; 3 Tbsp Veal Stock (45 ml) Veal Stock; 3 Tbsp butter (45 ml) Butter; 1/8 cup Brown Butter (30 ml) Brown Butter; 2 g Kuzuko; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Yuichiro Watanabe recipe. Not affiliated with, sponsored by, or endorsed by Yuichiro Watanabe.

GREAT ON · FINISH SAUCE; REDUCE BALSAMIC+MIRIN+NABENO ~5 MIN; MONTE BUTTER

Great on Finish sauce; reduce balsamic+mirin+Nabeno ~5 min; monte butter.

A quick pan finish for steak and poultry.

On the jar

BALSAMICMIRI

Method: stove
Yield: about ¾ cup
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Balsamic 45 mlMirin 45 mlNabeno Sauce 30 mlVeal Stock 45 mlButter 45 mlBrown Butter 30 ml

Ingredients

Balsamic3 Tbsp balsamic vinegar (45 ml)
Mirin3 Tbsp mirin (45 ml)
Nabeno Sauce1/8 cup Nabeno Sauce (30 ml)
Veal Stock3 Tbsp Veal Stock (45 ml)
Butter3 Tbsp butter (45 ml)
Brown Butter1/8 cup Brown Butter (30 ml)
Kuzuko2 g
Pepperabout ¼ tsp (0.5 g)

Where it sits

One of 161 pan sauces in the catalog, with 8 ingredients against a median of 6.

The acid here is balsamic. In this category chefs also reach for rice vinegar (15 recipes), lemon juice (12), and red wine vinegar (9).

The fat here is butter and brown butter. In this category chefs also reach for olive oil (23 recipes) and sesame oil (10).

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Balsamic-Mirin Finish Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

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Provenance

Yuichiro Watanabe. French / Japanese (Nabeno-Ism). Cited awards include: Michelin 1* (Nabeno-Ism / ナベノ-イズム, Tokyo; historically 2*).

Originally published as Balsamic–Mirin Finish Sauce.

Adapted from a Yuichiro Watanabe recipe (Yuichiro Watanabe / Kai House (Nabeno-Ism-3)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Yuichiro Watanabe / Kai House (Nabeno-Ism-3) (published as “Balsamic–Mirin Finish Sauce”). Full citation lives in Provenance.

Companion jar