I love the recipes here and cook them quite often for my work lunch group. Only problem is that there's a new person in our group who is a recovering alcoholic. I don't want to cause any problems for her because of my carelessness. Can anyone suggest an alternative to sake & mirin that will offer some of the same benefits (i.e. tenderizing the protein) without the drawbacks?? Please help!!! I want to make both Chili Prawns & Soboro, so any help is welcome. Thank you in advance!