Kaeshi From 'Japanese Soul Cooking'

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Updated Mar. 25, 2019

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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.

Kaeshi From 'Japanese Soul Cooking'

Active 5 mins

Total 72 hrs

Serves 14 to 20 servings

Makes 2 1/2 cups

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.

Nutrition Facts (per serving)
35	Calories
0g	Fat
6g	Carbs
2g	Protein

Nutrition Facts
Servings: 14 to 20
Amount per serving
Calories	35
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 1401mg	61%
Total Carbohydrate 6g	2%
Dietary Fiber 0g	1%
Total Sugars 5g
Protein 2g
Vitamin C 0mg	0%
Calcium 9mg	1%
Iron 0mg	2%
Potassium 112mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)