Kaeshi From 'Japanese Soul Cooking'

Kaeshi is used as a flavoring for soba broth. Use it in Tadashi Ono and Harris Salat's Kamo Nanban Soba from their new cookbook, Japanese Soul Cooking.

Reprinted with permission from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets of Tokyo and Beyond by Tadashi Ono and Harris Salat. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Kaeshi From 'Japanese Soul Cooking'

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:Makes about 2 1/2 cups
Active time:5 minutes
Total time:3 days of resting time
This recipe appears in: Kamo Nanban Soba From 'Japanese Soul Cooking'


  • 2 cups soy sauce
  • 1/2 cup mirin
  • 3 tablespoons sugar


  1. 1

    Add the ingredients to a saucepan and bring to a boil over high heat. Turn off the heat and allow the kaeshi to come to room temperature. Refrigerate for 3 days to give the flavors time to mingle and deepen. Kaeshi can keep in the refrigerator for up to 1 month.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: