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.
- Yield:Makes about 2 1/2 cups
- Active time: 5 minutes
- Total time:3 days of resting time
- 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.