In a small saucepan, heat the mirin over medium-high heat. When it begins to simmer, add the vinegar and corn syrup. Cook for 2 minutes more before adding the remaining ingredients and stirring to combine. Remove from the heat and carefully pour into two clean pint jars. Refrigerate until ready to use.
* Mirin is sweetened rice wine often used in Asian cooking. It can be found at Asian grocery stores or in the ethnic section of larger grocery stores. If you need a substitute, consider adding a bit of corn syrup to a dry white wine.
