Mirin, a Japanese sweet cooking wine, adds a perfect, subtle sweetness to this tomato sauce with chicken.
Mirin creates a balanced, subtly sweet tomato sauce with chicken, making it a perfect midweek pasta dinner.
I was reading a thread on Reddit where someone was asking for suggestions to replicate a tomato sauce they had in Japan. A few users suggested adding mirin or shoyu, and I realized I’d never thought to add mirin to my tomato sauce. After having it a few times, it has become a go-to ingredient for softening the acidity of canned tomatoes without overpowering the sauce with sweetness.
In this version, I serve it with seasoned, cubed chicken thighs and a lightly flavored tomato sauce. I finish it with melted mozzarella cheese for the perfect amount of gooey cheesiness.
What you need
- Chicken: I use boneless, skinless chicken thighs, but you can use chicken breasts or a mix of both, if you prefer. I season the chicken with salt and Italian seasoning.
- Sauce: The sauce is made with just onion, garlic, mirin, and fire-roasted crushed tomatoes.
- For serving: Serve over linguine (or your favorite pasta shape) and finish with shredded mozzarella cheese.
How to make it
Step 1: Brown the chicken.
Cube the chicken, season it, and brown it in a wide pot over medium heat until mostly cooked through. Transfer to a bowl.
Step 2: Make the sauce.
Sauté the onion and garlic and then deglaze with mirin. Add the chicken and then the tomatoes and bring to a boil. Reduce the heat and partially cover the pot. Simmer for 30-45 minutes.
Step 3: Cook the pasta.
As the sauce simmers, cook the pasta according to package directions.
Step 4: Finish the pasta.
Add the cooked pasta to the sauce and toss to coat. Sprinkle shredded mozzarella cheese on top and broil for 2 to 3 minutes until browned and bubbly.
Step 5: Serve it up.
From there, you’re ready to serve it up. Enjoy with a side salad or roasted vegetables.
Mirin Tomato Sauce with Chicken
Ingredients
- 1¼ pounds boneless, skinless chicken thighs (diced into bite-sized cubes)
- 1 tablespoon Italian seasoning
- 1¼ teaspoons kosher salt (plus more to taste)
- 1 tablespoon extra virgin olive oil
- 1 yellow onion (peeled and diced)
- 4 cloves garlic (peeled and minced)
- ¼ cup mirin
- 1 (28-ounce) can fire-roasted crushed tomatoes
- Pinch crushed red pepper (optional)
- Black pepper (to taste)
For serving:
- 4 ounces shredded mozzarella cheese
- 12 ounces linguine
Instructions
Brown the chicken:
- Place the cubed chicken in a large bowl and season with 1 tablespoon Italian seasoning and 1¼ teaspoons kosher salt. Toss to coat and set aside.
- Heat 1 tablespoon extra virgin olive oil in a wide, ovenproof pot over medium heat. Add the chicken and cook, turning often, until browned on all sides and nearly cooked through, about 12 to 15 minutes. Transfer to a bowl.
- Add the onion to the pot and sauté for 5 to 6 minutes until it softens. Add the garlic and sauté for 1 minute until fragrant.
- Pour the mirin into the pot and scrape up anything stuck to the bottom. Bring to a boil and add the chicken. Stir to coat.
Simmer the sauce:
- Pour the tomatoes into the pot and bring to a boil. Season with a pinch of salt, black pepper, and crushed red pepper. Reduce the heat to low and partially cover the pot. Simmer for 30 to 45 minutes or until the sauce reduces and thickens. Stir occasionally to prevent the sauce from sticking. Taste and adjust the seasonings to your preference.
- You can add more mirin for a more pronounced sweetness.
Boil the pasta:
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Reserve ¼ cup of the pasta cooking water before draining.
Finish the pasta:
- Turn on the broiler. Add the pasta cooking water to the pot of sauce and return it to a low boil. Add the cooked pasta and toss to coat for 1 to 2 minutes.
- Cover the pasta with mozzarella cheese and place under the broiler for 3 to 4 minutes or until the cheese is bubbly and browned.
To serve:
- Divide the pasta between plates and enjoy!
