Kakejiru

Name: Kakejiru
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: 2/3 cup dashi (160 ml) Dashi; 1/8 cup mirin (30 ml) Mirin; 1 Tbsp soy sauce (15 ml) Soy Sauce; 1 Tbsp light soy sauce (15 ml) Light Soy; 3 g Bonito

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

GREAT ON · AGEDASHI TOFU; TEMPURA; SIMMERED VEGETABLES

Great on Agedashi tofu; tempura; simmered vegetables.

A quick pan finish for steak and poultry.

On the jar

KAKEJIRU

Method: stove
Yield: about ¾ cup
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Dashi 160 mlMirin 30 mlSoy Sauce 15 mlLight Soy 15 ml

Ingredients

Dashi2/3 cup dashi (160 ml)
Mirin1/8 cup mirin (30 ml)
Soy Sauce1 Tbsp soy sauce (15 ml)
Light Soy1 Tbsp light soy sauce (15 ml)
Bonito3 g

Method

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

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Companion jar

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).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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