1
1/4
1/4
1
1
|
c
c
c
c
c
|
Kaeshi
Soy Sauce, dark (1)
Sugar
Mirin (2)
Mentsuyu
Dashi (3)
Kaeshi
|
Kaeshi - (5 min)
- Put all ingredients in a saucepan. Bring to a simmer for about
2 minutes.
Mentsuyu - (10 min)
- Make Dashi, either by the traditional method found on our
Dashi recipe, or simply
bring water to a boil, take off the heat and stir in 1/4 teaspoon of
Hon Dashi granules per cup of water.
- Make Kaeshi. Note that some recipes combine making the
Dashi and Kaeshi into a single recipe.
- Mix together equal amounts of Dashi and Kaeshi.
Note that this proportion can vary depending on preference and end
use.
NOTES:
-
Soy Sauce: I don't really care for heavy dark soy
sauces like the Chinese, so I select a lighter sauce that is still
pretty dark.
-
Mirin: This is a sweetened, higher alcohol Sake used
for cooking rather than drinking. The real thing is preferred, but
most on the market is fake. Of course, I have the real thing, but, if
I didn't, Philistine that I am, I'd just pour in some regular Sake -
this stuff is already way sweet from the sugar, and really doesn't
need any more sweet.
-
Hon Dashi: [True Dashi] This is a higher grade
of Dashi-no-moto (granulated instant dashi stock) indicating it
is actually made using real Kelp and Bonito, rather than cleverly
faked. It may still be laced with MSG and salt. For traditional
Dashi see our Dashi recipe.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
tt=to taste
|
