Kaeshi From 'Japanese Soul Cooking'

By
Kate Williams
Kate Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
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Updated Mar. 25, 2019
Japanese Soul Cooking cover

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.

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Recipe Facts

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Active: 5 mins
Total: 72 hrs
Makes: 2 1/2 cups

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Ingredients

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

Directions

  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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