🇯🇵 3 Ingredient Low Carb Keto Mirin | More keto recipes to follow using this recipe
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- čas přidán 24. 08. 2024
- Mirin is a cooking wine commonly used in Japanese cooking. It has a low alcohol content, but high in sugar. In this video, learn to make low carb Keto Mirin for your everyday Keto Asian cooking!
WHERE TO BUY:
Hoosier Hill Farm ALLULOSE (2 Lb)
amzn.to/3mxbgTC
Keystone Pantry Non-GMO Allulose Powder, Two 3 lb Jars
amzn.to/3qh1irN
Keto Asian Flavours Patreon Page:
/ ketoasianflavours
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#keto #ketomirin #lowcarb
Mirin is a cooking wine commonly used in Japanese cooking. It has a low alcohol content, but high in sugar. In this video, learn to make low carb keto Mirin for your everyday Keto Asian cooking!
WHERE TO BUY:
Hoosier Hill Farm ALLULOSE (2 Lb)
amzn.to/3mxbgTC
Keystone Pantry Non-GMO Allulose Powder, Two 3 lb Jars
amzn.to/3qh1irN
Keto Asian Flavours Patreon Page:
www.patreon.com/ketoasianflavours
❤️ Enjoy exclusive content
❤️ Early access to videos
❤️ Exclusive recipes
❤️ Recipe requests (excludes product line recipes)
…Or simply support me! 3 tiers to choose from!
#keto #ketomirin #lowcarb
Love the simplicity of this recipe 😊
Thank you ❤️
Thank you for the recipe. Could I substitute (as a lot of people do in other applications) dry sherry for the sake? (I see that it's listed at about 1/3 the carb content of sake.)
HURRAY! Thank you for making my wish come true! I live on Okinawa Japan and struggle at times to find keto items. My taste buds thank you! Although I am Amerasian, my husband is Japanese from Yamagata, and he doesn’t want to eat western foods all the time. Hence, we ended up cooking our own separate meals. Now, we can eat together!
I love Okinawa and often think of it as a second home. hugs to everyone there. i used to work with a wonderful woman named Toshi Inamina and think of her often.
Thanks for this! I make shishkabobs alot with a homemade Japanese seasoning sauce and could never make the allulose based mirin recipe I have the same as regular. But now I know, all about caramelizing and letting the syrup thicken! Game changer. Thanks!
Bless u and Thank u so much
Thank you for watching! ❤️
Hi😊 how long is the shelf life and proper storage please.... thanks!
Nice! added to my cart!
So helpful! Thank you for the recipe.
Nice thank you very much for the recipe
You are very welcome!
I had no idea sake was so low carb. I tend to skip it when doing keto because I know it is fermented from rice but it makes since that the fermentation uses most of the sugar. I like sake when eating eel which is also a challenge because eel sauce is made with Mirin. Looks like you have helped me with a few dilemmas. I do miss the rice but I love sashimi and since I have a great Japanese market nearby I often make my own. Also, I love making keto hand rolls, I just use Japanese veggies like radish sprouts, a little pickled gobo, cucumber, and shisho leaf. Put that on a nori sheet and some homemade spicy tuna or spicy real crab/shrimp and I barely miss the rice.
Sake and other alcohols are "low" in carbohydrates, but they are high in alcohol, which acts like carbohydrates for all intents and purposes when considering weight loss or fuel optimization. I was researching human physiology and learned that in order , the body prioritizes processing of alchohol, sugar (fructose then glucose), ketones, and then fatty acids. That means that if you are in ketosis, and drink alcohol, the body will stop producing ketones, and burning ketones in order to get rid of the alcohol first.
This is what led me to my own personal theory of the body's "preferences" for fuel usage are not "preferences" based on what it likes best, but preferences based on what will do the most damage in the shortest amount of time. Alcohol is toxic, so it goes first, even if there are sugars and ketones available. Next, fructose sugar is processed directly by the liver, similar to alcohol. Then Glucose , which, along with ketones, raise acidity of the blood, and then ketones, and fatty acids. And even though the brain can function well on Ketones,. and heart tissue functions optimally on ketones, the body has to get rid of the more dangeorus stuff first so,... That's why it is so easy to build up fat because everything else is burned "preferentially" or as I like to say " Gotta put out the House Fire before you worry about the clutter."
I learned that if a person were in deep ketosis, they could pass out from low blood sugar if they drink too much alcohol because gluconeogeneis is halted while the body processes alcohol. Crazy, innit? the Body is so cool and fascinating.
I love Unagi Sauce “Eel sauce” is it possible to make a delicious keto version?
czcams.com/video/CYSdT69CKm4/video.html I bet if you used the mirin in this recipe and substituted the sugar for more allulose you'd be golden. You could also make a GF version by using tamari instead of soy sauce.
Kabayaki sauce (used in eel) is very easy to make. 2 parts shoyu, 2 parts mirin, 1 part sweetener, and a thickening agent if needed. The mirin recipe in this video leaves out an important step; reduction. If you reduce it, it’ll have a more concentrated flavor, and you probably won’t need a thickening agent in your kabayaki sauc. Enjoy.
@@flairball THANK YOU So Very Much!
I don't have sake, but I got a bottle of Rice Cooking Wine from my local Asian Food Mart. Will that be okay to use?
Before I went on keto I would have a gigantic pizza every night with a full bottle of that sake! LOL
Cool idea adding allulose to hopefully blunt the insulin spike from the carbs!
How do you store it and how long does it last?
Do you store it at the room temperature or in the fridge?
Can I use swerve instead of allulose?
How do you make low carb dark soy sauce
Thank you. I’ve never had sake, do you just drink it in a shot glass?
Sake is served in a small ceramic cup. It can be served warm, hot or cold. Premium sake is served chilled, and cheaper brands are served warmed. My husband drinks it, I don’t.
@@KetoAsianFlavours since you added sake to the sugar water are you just making the sake (mirin) sweeter?
@@Paula-po9kx Sweeter and a little more viscous. Mirin is typically in texture somewhere between, say, runny pancake syrup and sweet liqueur, like amaretto.
@@maggietopkis4536 ok
I love ❤️ you so much ~~~~ 😘😘😘