Kaeshi From 'Japanese Soul Cooking'

Kaeshi From 'Japanese Soul Cooking'
  • 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'

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.


  • 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.

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