The Chefs’ Secret Weapon

Honteri is a versatile and authentic Japanese mirin-style sweet seasoning that opens up a world of inspiration.

From marinades and sauces to soups and stocks, Honteri mirin-style seasoning is the ideal versatile ingredient. Whether you’re cooking ramen noodles, stir fry, teriyaki, yakitori, donburi, dipping sauces or even salad dressings, Honteri can be used to bring a unique sweetness and depth of flavour to so many dishes, as well as a beautiful glossy shine, making it the ultimate chefs’ secret weapon when it comes to Japanese cooking.

Efficient & Economical

Unlike Mirin, Honteri does not contain alcohol. Typically, Mirin has to be boiled when cooking to evaporate off the alcohol. With Honteri, there is no need to do this, meaning you can get the same great flavour with less effort and a smaller quantity.

How to Use Honteri

Versatile and adaptable, Honteri adds a depth of flavour to any dish and can be mixed with a variety of ingredients to create exquisite dips, sauces and marinades. As a guide, mix Honteri with the ingredients below to the recommended ratios to bring your dishes to life – the possibilities are endless.

  • HONTERI
  • SOY SAUCE
  • DASHI (SOUP STOCK)
  • VINEGAR

TERIYAKI

DONBURI

DIPPING SAUCE

UDON SOUP

MARINADES & DRESSINGS

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Recipes

See for yourself why Honteri is the chefs’ secret weapon with these exciting recipes; inspired by both traditional and fusion Japanese cuisine to bring a new dimension of flavour to your menu.

Recipes created by Sozai Cooking School.

Salmon Sashimi Salad with Honteri Marinade

Salmon Sashimi Salad

Healthy and light, this sashimi salad with Honteri marinade is bursting with colour and flavour.

Salmon Sashimi Salad with Honteri Marinade

Salmon Sashimi Salad with Honteri Marinade

Ingredients

100g sliced sashimi grade salmon

Marinade:
1 tbsp Mizkan Honteri
½ tbsp cooking sake
1 tbsp soy sauce
½ tsp roasted sesame seed oil
½ tsp yuzu kosho

Garnish:
Radish, sliced
Spring onion
Sansho powder
Micro purple shiso leaves

Method

1. Finely slice the salmon and place into a container.
2. Mix the marinade ingredients well and pour over the salmon slices to marinate for 60 minutes in the refrigerator.
3. To serve, plate the marinated salmon. Garnish with radish, spring onion, sansho powder and micro shiso leaves.
4. Serve chilled.

Cooking time: 70 minutes
(60 minutes to marinate)
Serves: 1

Gindara Saikyo-yaki (Miso Black Cod Kyoto-Style)

Gindara Saikyo-yaki

Marinated in a delicious Saikyo miso sauce, this delicate and flavoursome cod fillet will simply melt in the mouth.

Gindara Saikyo-yaki (Miso Black Cod Kyoto-Style)

Gindara Saikyo-yaki

Ingredients

120g black cod
25g sugar

Miso Mix:
25g white miso paste
½ tsp Mizkan Honteri
1 tsp sugar
½ tsp cooking sake

Garnish:
Radish or daikon, grated

Method

1. Lay kitchen paper on a baking tray with grill rack.
2. Cover the cod fillet with sugar to cure, place them on the baking tray and leave for 3 hours in the refrigerator.
3. Wash the sugar from the cod fillets with cold water, dry them well with kitchen towel. Place the cod into a container.
4. Mix the ingredients for the miso mix thoroughly in a bowl before coating the cod with the miso. Cover with a lid and leave to rest in the refrigerator for 36-48 hours.
5. To cook, preheat oven to 220⁰C. Lightly wipe off any excess miso mix clinging to the fish but don’t rinse it off.
6. Place the cod fillets on the grill, skin side up, and oven bake for about 15 minutes until the surface turns brown.
7. Serve hot and garnish with grated radish or daikon.

Cooking time: 30 minutes
(and rest for 1-2 days)
Serves: 1

Sozai Cooking School

Agedashi Tomato (Deep Fried Tomato)

Agedashi Tomato

A crispy, deep fried tomato presented in a fragrant aromatic agedashi sauce.

Agedashi Tomato (Deep Fried Tomato)

Agedashi Tomato

Ingredients

1 tomato, medium size (approx. 70g)
2 asparagus tips
1 tbsp potato starch

Agedashi Sauce:
1 tsp Mizkan Honteri
1 tsp soy sauce
1 tbsp dashi stock

Vegetable oil, for deep frying

Method

1. Make a shallow “X” cut on the top of the tomato.
2. Boil water in a pan and dip the tomato in for 20 seconds, then put the tomato in cold water.
3. Peel the tomato skin completely and remove excess water with kitchen paper.
4. Heat the vegetable oil to 170⁰C for deep fry.
5. Cover the tomato completely with potato starch.
6. Deep fry the tomato until crispy on the skin – 30 seconds max. Then deep fry the asparagus without potato starch.
7. Place the agedashi sauce ingredients in a saucepan and mix while heating.
8. Plate the tomato and asparagus in a shallow bowl, and add the agedashi sauce to serve.

Cooking time: 15 minutes
Serves: 1

Sozai Cooking School

Japanese-Style Turkey Hambaagu (Burger)

Turkey Hambaagu

A Japanese-style burger drizzled with a rich and flavoursome Honteri glaze.

Japanese-Style Turkey Hambaagu (Burger)

Japanese-Style Turkey Hambaagu

Ingredients

Honteri Glaze:
3 tbsp Mizkan Honteri
3 tbsp ponzu
3 tbsp cooking sake
1 tbsp water
½ tsp potato starch

Burger Patty:
280g minced turkey
60g shiitake mushroom, finely diced
60g lotus root, finely diced
60g spring onion, finely chopped
60g onion, finely diced
1 tbsp flour
2 tbsp cooking sake
½ tsp salt
¼ tsp pepper

Garnish:
Grated radish
Spring onions

Method

1. Mix all the glaze ingredients in a bowl and set aside.
2. Place burger patty ingredients in a bowl and knead well until the mixture is fully incorporated. Divide the mixture into 4 and create 4 oval shaped patties, tossing each patty between your palms around 10 times to release any air in the mixture. This procedure will help patties from breaking while grilling. Indent the centre of each patty with your thumb as the patties will rise and expand in the centre with heat.
3. Heat 1 tbsp oil in a frying pan over medium heat and place the patties gently. Cook each side for 4-5 minutes until the centre of the patties are cooked through.
4. Once the patties are fully cooked, mix the sauce mixture well once again. Spoon the sauce over the patties while cooking until all the sauce is poured in. The sauce will slightly thicken when it is ready.
5. Place the burger on the plate and pour the sauce. Garnish with grated radish and spring onions.
6. Serve hot.

Cooking time: 20 minutes
Serves: 4

Sozai Cooking School

Tori Tsukune Skewers (Japanese style Chicken Meatball Skewers)

Tori Tsukune Skewers

Soft and tender chicken skewers glazed with a glistening Yakitori sauce; the ultimate blend of sweet and savoury flavours.

Tori Tsukune Skewers (Japanese style Chicken Meatball Skewers)

Tori Tsukune Skewers

Ingredients

Yakitori Sauce:
¼ cup Mizkan Honteri
¼ cup cooking sake
¼ cup soy sauce
1 tbsp water
½ tsp potato starch

Meatballs:
300g minced chicken
30g spring onion, finely chopped
10g shiso leaves, finely chopped
100g onion, finely diced
1 tbsp cooking sake
1 tbsp flour
½ tsp salt
¼ tsp pepper

6 bamboo skewers

Garnish:
Chives, finely chopped
Sansho powder

Method

1. Mix all sauce ingredients in a bowl and set aside.
2. Mix meatball ingredients in a bowl and knead until well mixed.
3. Divide the mixture into 12 bite-sized balls. Create 6 tsukune skewers with 2 balls on each bamboo skewer. Indent the centre of each patty gently with your thumb as they will expand in the centre with heat.
4. Heat 1 tbsp oil in a frying pan over medium heat and place the patties gently. Cook each side for 4-5 minutes until the balls are cooked through. Alternatively, they can also be cooked in the oven grill.
5. Once the balls are fully cooked, mix the sauce well once again. Spoon the sauce over the balls while cooking until all the sauce is poured in. The sauce will slightly thicken when it is ready.
6. Place the skewers on the plate with the sauce. Garnish with finely chopped chives and sansho powder.
7. Serve hot.

Cooking time: 20 minutes
Serves: 2

Sozai Cooking School

Japanese Goma (Sesame) Salad Dressing

Goma Salad Dressing

Earthy and creamy with a soft nutty taste, this sesame dressing will enhance the natural flavours of any salad.

Japanese Goma (Sesame) Salad Dressing

Goma Salad Dressing

Ingredients

Dressing:
2 tbsp Mizkan Honteri
2 tbsp sesame seeds, roasted and ground
1 tbsp soy sauce
1 tbsp mayonnaise
1 tsp miso
2 tbsp roasted sesame oil

Salad:
400g red & white cabbage, shredded
125g carrot, grated
100g cucumber, diced
50g fried Lotus Root, sliced
25g cashews, finely chopped
1 tsp sesame seeds

Method

1. Mix the dressing together in a bowl and set aside.
2. Place salad in a bowl.
3. Spoon dressing over salad.

Cooking time: 10 minutes
Serves: 4

Sozai Cooking School

Honteri Product

The fermented rice in Honteri mirin-style seasoning is used to add sweetness and depth of flavour. Use for meat or seafood as a marinade or glaze, or add as a finishing touch to sauces, dressings or as a soup base.

HONTERI
INGREDIENTS

Glucose syrup, water, spirit vinegar, fermented rice alcohol (water, rice, alcohol, salt, rice malt), sugar, acidity regulator: citric acid, cane molasses

HONTERI PRODUCT
SPECIFICATIONS

Size: 18 litres
Case size: 290x255x313mm
Gross weight: 24kg
Cases per pallet: 48
Shelf life: 12 months