By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 18
4320 min
Kaeshi
Recipe GLPRd344bd85ae0838
A traditional Japanese condiment made by reducing soy sauce, mirin, and sugar together into a sweet and savory glaze. This rich, intensely flavorful sauce is used to brush onto grilled meats and vegetables, finish noodle dishes, or serve as a dipping sauce. The slow simmering allows the flavors to meld while the liquid reduces to a syrupy consistency.
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Ingredients
2 cups Soy sauce
½ cup Mirin
3 tablespoons Sugar
Directions
Combine the soy sauce, mirin, and sugar in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
Reduce the heat to low and continue simmering gently, uncovered, for 3–4 hours, stirring from time to time to prevent sticking. The mixture will gradually darken and thicken as the liquid reduces.
Continue cooking until the sauce reaches a glossy, syrupy consistency that coats the back of a spoon. The volume should reduce by approximately one-third to one-half.
Remove from heat and allow to cool completely. The sauce will thicken further as it cools. Transfer to a clean jar and store at room temperature. The kaeshi will keep for several months.
Comments
Kaeshi is a Japanese condiment concentrate that requires only three pantry staples all readily available at any Charlotte grocer—soy sauce, mirin, and sugar are stocked at Harris Teeter, Food Lion, Kroger, and Walmart without a second trip. The stated time of 4320 minutes (three days) reflects the authentic slow-reduction process needed to develop proper body and gloss, though a cook might achieve usable results in 2-3 hours with higher heat if necessary. At roughly 15 cents per serving for ingredients, this is genuinely cheap and yields 18 servings of a shelf-stable glaze that rehears infinitely and elevates grilled chicken, fish, and rice bowls for weeks. The only meaningful drawback is the time commitment, which is real and not hidden, making it best suited to a weekend project rather than a weeknight scramble.
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