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 inTadashi OnoandHarris Salat'sKamo Nanban Sobafrom their new cookbook,Japanese Soul Cooking.

Reprinted with permission fromJapanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets of Tokyo and Beyondby 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

Active:5 mins
Total:72 hrs
Serves:14 to 20 servings
Makes:2 1/2 cups

Rate & Comment

华体会应用下载

  • 2cupssoy sauce

  • 1/2cupmirin

  • 3tablespoonssugar

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.

Nutrition Facts(per serving)
35 Calories
0g Fat
6g Carbs
2g Protein
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Nutrition Facts
Servings: 14 to 20
Amount per serving
Calories 35
% Daily Value*
Total Fat0g 0%
Saturated Fat 0g 0%
Cholesterol0mg 0%
Sodium1401mg 61%
Total Carbohydrate6g 2%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein2g
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.)