Kaeshi is a flavouring often used in Japanese cuisine as a base ingredient for soups and dipping sauces. The word ‘kaeshi’ is an abbreviation for ni-kaeshi, meaning ‘second simmer’.
It is made from soy sauce, sugar and mirin (rice wine). Some recipes use cooking sake instead of mirin. The rich sauce can be mixed with dashi (Japanese stock) to make delicious soups, such as those used for ramen. It can also be used as a base for nimono (simmered dishes), sukiyaki (Japanese hot pot), or as a dipping sauce for soba (buckwheat noodles). It can also be a delicious addition to European-style dishes such as pizza, pasta, stews, or used as salad dressing.