Asian Ingredient Substitute Finder

How the calculator works

Each substitute in the list is published for a standard amount of the original ingredient, usually 1 tablespoon. The calculator scales that to the amount in your recipe.

substitute amount = published amount x (amount you need / amount it replaces)

If a recipe needs 3 tablespoons of mirin, the published 1 tablespoon of sake and 1 teaspoon of sugar become 3 tablespoons of sake and 1 tablespoon of sugar.

Two ingredients have limits. Shaoxing wine swaps work one for one only up to 2 tablespoons, and the calculator warns you above that. For less than 1 tablespoon of Shaoxing, or less than 1 teaspoon of toasted sesame oil, the sources say to leave the ingredient out, and the calculator says so.

Where a source names a substitute without an amount, the result says so. In those cases the calculator starts you at the same amount as the original.

Where the swaps come from

The choice of substitute comes from cooks who specialize in these cuisines: Just One Cookbook for Japanese ingredients and The Woks of Life for Chinese ones. Where they do not publish an amount, the amount comes from a dietitian-written Healthline guide, The Kitchn, Tasting Table or America’s Test Kitchen, named next to the option or in the result. Every source is listed at the end of this page.

We left out swaps that the sources warn against. Each ingredient’s result ends with an “Avoid” line where one applies.

Worked example

A teriyaki recipe calls for 1/4 cup of mirin and a stir-fry needs 2 tablespoons of Shaoxing wine, and you have neither.

Mirin, 1/4 cup (4 tablespoons):

1. Sake: 1 tablespoon x 4 = 4 tablespoons, which is 1/4 cup.
2. Sugar: 1 teaspoon x 4 = 4 teaspoons, which is 1 tablespoon plus 1 teaspoon.
3. Stir until the sugar dissolves before adding it to the sauce.

Shaoxing wine, 2 tablespoons:

1. Dry sherry: 2 tablespoons. This is right at the 2 tablespoon limit, so the swap still holds.
2. For an alcohol-free stir-fry, use 2 tablespoons of chicken, mushroom or vegetable stock.

Why each swap works

Mirin. Mirin is a sweet rice wine. Sake supplies the rice wine and sugar supplies the sweetness. Just One Cookbook says the taste will be different, and it advises against dry sherry, marsala or Shaoxing wine because none of them has mirin’s sweetness.

Shaoxing wine. Dry sherry is The Woks of Life’s first choice and is easy to find in any supermarket. Mirin also works, but it is much sweeter, so cut the sugar in the recipe and expect a less Chinese flavor.

Fish sauce. Fish sauce brings salt and a deep savory taste from fermented fish. Soy sauce supplies the salt, and the minced anchovy supplies the fish. The Woks of Life suggests the same pairing and notes the flavor will not be quite as rich.

Oyster sauce. Vegetarian oyster sauce, made from mushrooms, is the swap The Woks of Life uses interchangeably. Tasting Table points out that soy sauce is saltier and thinner, which is why it goes in at two thirds of the amount.

Rice vinegar. Rice vinegar is milder and slightly sweeter than most Western vinegars. Apple cider or white wine vinegar with 1/4 teaspoon of sugar per tablespoon comes closest.

Toasted sesame oil. The Woks of Life says toasted and untoasted sesame oil are not interchangeable. Plain sesame oil, olive oil and grapeseed oil only replace untoasted sesame oil used for frying. To get the toasted flavor, warm crushed toasted sesame seeds in neutral oil at about 1 part seeds to 4 parts oil.

Hoisin sauce. Sweet bean sauce is the closest bought swap. It is made mostly from fermented wheat, so it tastes a little less of soy.

Soy sauce. Gluten-free soy sauce and tamari are the closest, because they are still brewed from soy. Coconut and liquid aminos replace the salt and savoriness for soy-free cooking, though Just One Cookbook notes the flavor is not the same.

Miso. Soy sauce brings the salt and savoriness without the body. That is why the swaps suit glazes, marinades and dressings, and why Just One Cookbook says nothing truly replaces miso.

Swaps for halal, vegan and allergy cooking

Several searches for these ingredients are really about diet, so the list marks options for each.

• Alcohol-free or halal: water or chicken stock with sugar for mirin; chicken, mushroom or vegetable stock for Shaoxing wine.
• Vegan or vegetarian: vegan fish sauce, usually made from seaweed; vegetarian oyster sauce made from mushrooms.
• Soy-free: coconut aminos in place of fish sauce or soy sauce.
• Gluten-free: gluten-free soy sauce or tamari in place of soy sauce; dry sherry in place of Shaoxing wine. Check vegetarian oyster sauce labels, since some brands contain wheat.
• Sesame allergy: peanut oil or walnut oil in place of toasted sesame oil, accepting the loss of sesame flavor.

What is not in the list yet

Gochujang is not in the calculator. Just One Cookbook suggests a mix of doenjang, gochugaru and a sweetener, but gives no amounts, and Korean Bapsang’s pantry guide says there are simply no substitutes for the Korean fermented pastes if you want authentic flavors. We would rather leave it out than publish a guessed ratio.

Tips and common mistakes

Taste before adding salt. Most of these swaps are salty, so add any salt the recipe calls for at the end, after tasting.

Dissolve the sugar first. In the mirin and rice vinegar swaps, stir the sugar into the liquid before it goes into the pan so it does not catch.

Swap one ingredient at a time. Two or three substitutes in the same dish can move it a long way from the recipe.