Kaeshi かえし is a delicious and must-have sauce in Japan . This sauce is a concentrate of Umami made from shoyu soy sauce, mirin and sugar which is often mixed with dashi to flavor Japanese noodle broth or tempura. Kaeshi sauce is an indispensable ingredient in Japanese cuisine and can be stored in a simple airtight box for several months in the refrigerator. The kaeshi makes the broths so deep and greedy that I am not sure you will have any left for a long time…
Know that by combining skillfully the “kaeshi” sauce and the “dashi“, you can make the mentsuyu sauce. This sauce is used for udon, soba, somen…
Kaeshi can also be poured on simmered dishes, meats, tempura and fish dishes like eels. It is an indispensable and so practical base that will make your Japanese dishes exquisite without effort!
Kaeshi sauce recipe
Equipment
- Saucepan
Ingredients
- 25 cl soy sauce
- 8 cl mirin
- 60 g complete sugar
Instructions
- Pour the mirin into a saucepan over medium heat until it simmers.
- Stir the mirin, 3 to 5 minutes so that the alcohol vapors dissipate.
- Add sugar and continue cooking, still over medium heat. Stir gently to incorporate the sugar until it is dissolved.
- Finally, add the soy sauce and cook for 3 to 5 minutes until the surface of the liquid is covered with a brown foam. Remove from heat immediately. Your Kaeshi sauce is ready!
For the broth of your noodles, tempura, soba… Pour 3 to 6 tablespoons of kaeshi according to your taste in 30 cl of dashi. Then add more kaeshi to obtain a more pronounced taste. Taste it hot and enjoy!
Kaeshi Japanese sauce is one of the best sauces for noodles! It is easy to use and enhances the taste of your meal perfectly. Feel free to share with us your tips, impressions and tell us what you think!
