
Jupiterimages/Stockbyte/Getty Images
There are three types of rice wine used in Asian cooking: sake, mirin and Shao hsing. Sake is a dry Japanese rice wine, while mirin is a sweet Japanese rice wine. Shao hsing is a Chinese rice wine, with a somewhat drier flavor than sake. Sake and Shao hsing can be served as a beverage in small porcelain cups, but mirin is not consumed as such. All rice wines provide acidity in cooking, and substitutes may be used if you cannot find rice wine in your area.
Choose the right rice wine for your recipe. Stir-fried dishes rarely use wine, but slow, simmered dishes, sauces and marinades often do. Opt for mirin for sweetness, but use sake or Shao hsing for other dishes.
Look for a good quality rice wine. Select imported, rather than domestically produced products. Choose a sake or Shao hsing wine that you'd happily serve to drink, rather than one produced for cooking.
Combine rice wine with soy sauce, garlic, ginger, spices and other ingredients for marinades and sauces. Reserve additional marinades and simmer down to thicken to add flavor to meat, vegetable or tofu dishes.
Substitute dry sherry for all types of rice wine. Add 1/2 tsp. of sugar for every tablespoon of mirin. Substitute sherry tablespoon for tablespoon if replacing sake or Shao hsing. Use sake and Shao hsing interchangeably in recipes with little difference in quality.
Related Articles

What to Substitute for Mirin

Can I Use Sherry Instead of Red Wine in ...

What to Substitute for Sake in Marinade

How to Use Wine Conditioner

The Best Cooking Wines

How to Reduce Wine With Sugar to a Glaze

Can You Use Pinot Gris for Cooking?

Can I Make Sangria From White Zinfandel?

Is Cabernet Sauvignon a Substitute for ...

What Do You Serve With Lobster?

How to Make Merlot Wine

How to Clean Wet Suede

How to Make Teriyaki Chicken

How to Cook Brown Basmati Rice

How to Cook With Pinot Grigio
How to Make Sweet Soy Sauce
How to Make Wine in a Gallon Jug
How to Make Teriyaki Sauce
How to Cook Pre-Seasoned Porketta

How to Cook a Tender Roast
References
Writer Bio
With a master's degree in art history from the University of Missouri-Columbia, Michelle Powell-Smith has been writing professionally for more than a decade. An avid knitter and mother of four, she has written extensively on a wide variety of subjects, including education, test preparation, parenting, crafts and fashion.
Photo Credits
Jupiterimages/Stockbyte/Getty Images