Unique to Japan, mirin is used to glaze or add a bright touch to grilled and simmered dishes.
Brewed from glutinous rice, rice koji, and shochu, it removes the ingredients’ smell, adds sweetness, and brings out the umami. Mirin also prevents them from being mushy.
Try to bring it to boil and reduce it all the way when using for uucooked aemono or sauces. This removes the alcoholic smell and increases the sweetness and aroma.
The word ‘nikiru’ (to boil down) is apparently used only with mirin and sake.