Kaeshi From 'Japanese Soul Cooking'
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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.
Recipe Facts
Ingredients
- 2 cups soy sauce
- 1/2 cup mirin
- 3 tablespoons sugar
Directions
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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.