Prep Time: 5 minutes
Cook Time: 5-10 minutes
Total Time: 15 minutes
Servings: 300ml
Yuki Gomi, chef, teacher and friend of The Wasabi Company, talks us through her recipe for fast (but full flavoured) Kaeshi Sauce. See more from Yuki at Japanese Food. Simply. All photos by Keiko Oikawa.
This simple kaeshi uses only soy sauce, mirin and sugar, without dashi, and it gives a clean and versatile flavour.
Ingredients
- 300 ml Japanese soy sauce or tamari
- 6 tablespoons sugar (Okinawan or coconut sugar works well)
- 90 ml hon mirin (6 tablespoons)
Method
- Heat the mirin gently in a small saucepan until it begins to simmer and the alcohol evaporates.
- Add the soy sauce and sugar and stir until the sugar is fully dissolved.
- Bring briefly to the boil, remove from heat and allow to cool.
- Transfer to a clean container and store in the refrigerator.
Some of My Tips and Notes
- Soup base for noodle broths: dilute one part kaeshi to five or six parts dashi for soba or udon.
- Simmered dishes and marinades: use as a glaze or marinade for grilled or broiled dishes such as yakitori, teriyaki or grilled fish.
- Dipping sauce: mix kaeshi with dashi or water for tempura, dumplings or chilled noodles.
- Stir-fries: add a splash to vegetables, meat or tofu for quick seasoning.
Storage: keep refrigerated and use within about two months.
Enjoy experimenting and discovering your favourites, and I hope my kaeshi becomes a useful sauce in your kitchen.
© Yuki's Kitchen Ltd. 2021
This article was originally published on Japanese Food. Simply. by chef and teacher Yuki Gomi.
Yuki blends traditional and modern techniques to make Japanese cooking approachable and delicious.
