PANTRYFLEX

On the jar: Beirut Kakejiru

stove · pan sauce

★★★ KITCHENPrep 10 minCook 15 min

Kakejiru

Independent adaptation of a publicly published Yoshihiro Takahashi recipe. Not affiliated with, sponsored by, or endorsed by Yoshihiro Takahashi.

Kakejiru from a three-star kitchen.

Ratio

Ratio by volume: Dashi 160 ml, Mirin 30 ml, Soy Sauce 15 ml, Light Soy 15 ml
Dashi 160 mlMirin 30 mlSoy Sauce 15 mlLight Soy 15 ml

Ingredients

  • Dashi — 160 ml
  • Mirin — 30 ml
  • Soy Sauce — 15 ml
  • Light Soy — 15 ml
  • Bonito — 3 g

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Provenance

Yoshihiro Takahashi works in Japanese kaiseki (400-year-old ryotei) at Hyotei; credentials include Michelin 3* (Hyotei, Kyoto).

Originally published as Kakejiru (Agedashi Dashi Sauce).

Adapted from a recipe published by Yoshihiro Takahashi in NHK Kyou no Ryouri (kyounoryouri.jp).

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FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from NHK Kyou no Ryouri (kyounoryouri.jp) (published as “Kakejiru (Agedashi Dashi Sauce)”). Full citation lives in Provenance.