Discover the secret to raising your Japanese dishes with this Koeshi recipe! This dressing based on sweet and savory soy sauce has only 3 ingredients and is very easy to prepare but adds an authentic punch of umami to many dishes. It can be used for flavor in dishes such as noodles of soba, nikujaga (beef and potatoes) and cold up or as a base for various sauces and marinated as a tempura sauce and karaage fried chicken dressing. Find out how to prepare this versatile dressing and bring your homemade Japanese meals to the next level!
What is Kaeshi?
Kaeshi is a fundamental condiment in Japanese cuisine. This concentrated mixture is generally made up of soy sauce, Mirin (sweet rice wine) and sugar, but some recipes may also include sake. The ingredients are combined and carefully simmer to create a rich and balanced mixture of sweet and salty flavor. Kaeshi acts as a versatile base for various soups, sauces that immerse, marinated and noodle dishes such as soba, udon and Sopen. There are three types of Kaeshi sauce which are each prepared in different ways to create a strong or soft soy sauce flavor. This recipe is for Hon-Kaeshi which has a sweeter flavor and is more commonly used.
Three types of Kaeshi
There are three types: Hon-Kaeshi, Nama-Kaeshi and Hannama-Kaeshi.
These are classified according to the different cooking methods and the tastes also vary.
Hon-Kaeshi
This is done by heating the soy sauce, adding sugar and Mirin and boiling it to dissolve.
Since all the ingredients are heated and mixed, the acute flavor of the soy sauce is removed and becomes sweet, making it the Kaeshi more commonly used.
Nama-kaeshi
This is made by dissolving the sugar into water and transforming it into a syrupy consistency, then adding soybean sauce and Mirin.
Since the soy sauce is not heated, it highlights the aroma and flavor of the soy sauce to the maximum.
Hannama-Kaeshi
This is done by heating a small amount of soy sauce, just enough to dissolve the sugar, then adding the remaining soy sauce and Mirin.
It is a type of Kaeshi between Hon-Kaeshi and Nama-Kaeshi, and is characterized by its soft flavor while maintaining the aroma and taste of soy sauce.
Ingredients necessary to prepare Kaeshi
Kaeshi is made with a simple but powerful combination of ingredients. Here is a subdivision of each component and its role in creating this tasty sweet-sweet sauce:
Soy sauce (Shoyu)
This is Kaeshi’s main ingredient. It provides the flavor of deep and salty umami and the rich brown color. Use Japanese soy sauce such as the Kikkoman brand.
Mirin
Mirin is sweet rice wine that adds a thin sweetness and shiny shine to Kaeshi. It also helps to balance the salt of the soy sauce and contributes to the syrupy consistency.
Sugar
While Mirin provides some sweetness, additional sugar is often added to achieve the perfect balance of flavors. It helps to cushion the savory and humamous notes with soy sauce.
The ratio between soy and sugar sauce is usually = 5: 1: 1 in general. Use the same amount of sugar and Mirin and 5 times that amount of soy sauce. For example, 5 tablespoons of soy sauce require 1 tablespoon of sugar and 1 tablespoon of Mirin.
The relationships of these ingredients can be regulated to satisfy different recipes or personal preferences.
Step instructions step by hon-kaeshi
Here is a simple guide to create your Kaeshi at home:
- To evaporate alcohol in Mirin, Mirin first place in a deep pot or pan and warm it over medium heat. When hot bubbles become larger, alcohol has evaporated.
- After lowering the fire, add the sugar and mix gently with a shovel to prevent it from clinging to the bottom of the pot.
- Once the sugar has melted, add the soy sauce.
- Remove the white scum and cook over low heat over low heat for about 10 minutes. Be careful not to let it boil, since the flavor and aroma of the soy sauce will be lost.
- Cool: remove the saucepan from the heat and let the Kaeshi cool to room temperature.
- Keep: transfer the cooled Kaeshi to a clean and hermetic container. It can be kept in the refrigerator up to a month. *Kaeshi can be used immediately after the realization, but the flavor will become thinner if you let it mature in the refrigerator for about 1-2 weeks.
Use of Kaeshi
Kaeshi is a versatile condiment that plays a crucial role in the addition of depth and umami to many Japanese dishes. It is commonly used as a base of noodle soup for hot, soba and supreme udon, as well as an immersion sauce for cold noodles and tempura. For Yaktori and other grilled dishes, it can be brushed as a glaze or also used as a diving sauce. In home cuisine, Kaeshi acts as a flavor enhancer for jumps, marinades, rice bowls and soups. Its concentrated nature means that a little does a little and makes it easy to regulate the intensity of the flavors on a plate.
The relationship between Kaeshi and Dashi for Japanese dishes
| Japanese dishes | Kaeshi | Dashi |
| Chiara soup, Kanto Ozoni, Zosui | 1 | 9 |
| Soba broth | 1 | 8 |
| Ohitashi | 1 | 6 |
| Oden, Yaki Udon | 1 | 5 |
| Tenpura immersion sauce | 1 | 4 |
| Cold noodle immersion sauce, donburi sauce | 1 | 3 |
| Hiyayakko (refrigerated tofu), Sukiyaki Warishita (Salsa) | 1 | 1 |
| Karaage Marinae | 1 | 0 |
Kaeshi’s adequate conservation is essential to maintain its rich flavor and extend its conservation duration. Here are some key points to remember when you store homemade Kaeshi:
- Always leave Kaeshi to cool completely at room temperature before storing. This prevents condensation within the container, which can dilute the sauce and potentially lead to a deterioration.
- Use clean and hermetic containers for storage. Glass jars or plastic containers work well, as they help prevent oxidation and maintain the complex aromatic profile of Kaeshi. Make sure to label your container with the content and the date on which it was made to keep track of freshness.
- Once cooled and kept in a container, put Kaeshi straight in the refrigerator. If correctly stored in the refrigerator, Kaeshi can last up to a month, but it is better to use within 2-3 weeks for an optimal flavor.
- To avoid contamination, always use clean tools when collecting Kaeshi. This helps prevent the introduction of bacteria that could shorten its conservation duration.
- If you have made a big lot, try part of Kaeshi freezing parts. Use ice cubes trays or small containers for the freezer for comfortable portion. Frozen Kaeshi can last up to 3 months. When you are ready to use it, thaw it in the refrigerator overnight rather than at room temperature to maintain food safety.
A: The difference is that Mentsuyu contains Dashi. It is actually a mixture of Kaeshi and Dashi; While Kaeshi does not contain Dashi.
Kaeshi is a traditional Japanese sauce that is easy to prepare at home and can be used in many dishes.
Porze: Vase
Prevent the screen from becoming dark
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Place the Mirin in a pot or a deep pan and heat it over medium heat. When hot bubbles become larger, alcohol has evaporated.
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Reduce the low heat, add the sugar and mix gently with a rice scoop to prevent them from grouping on the bottom of the pot.
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Once the sugar has melted, add the soy sauce.
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Remove the white scum and cook over low heat over low heat for about 10 minutes. Be careful not to let it boil, since the flavor and aroma of the soy sauce will be lost.
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Cool: remove the saucepan from the heat and let the Kaeshi cool to room temperature.
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Transfer the cooled Kaeshi to a clean and hermetic container.
*2 More precisely if you have a staircase, weighs 15 g of sugar.
Calories: 171Kcal · Carbohydrates: 30G · Protein: 15G · Fat: 0.2G · Saturated fat: 0.02G · Polynsaturo fat: 0.1G · Monolysatuine fat: 0.03G · Sodium: 8347mg · Potassium: 312mg · Fiber: 1G · Sugar: 21G · Soccer: 30mg · Iron: 4mg
