PANTRYFLEX

stove · pan sauce

★★★ KITCHENPrep 10 minCook 15 min

Beirut 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 — だし 160ml
  • Mirin — みりん 大さじ2 (30 ml)
  • Soy Sauce — しょうゆ 大さじ1 (15 ml)
  • Light Soy — うす口しょうゆ 大さじ1 (15 ml)
  • Bonito — 削り節 1つかみ (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.

Companion jar

Beirut Kakejiru wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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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).

More from this kitchen

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 — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). 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.

Companion jar