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'
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
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.