How to make kaeshi (mentsuyu) sauce

For years people think adding soy sauce makes dish Japanese food. Well.. It is true. But adding soy sauce doesn’t make known Japanese flavor. You know what I am taking about right?

you had a good meal at your local restaurant and you wanted you name it at home. So, you bought a bottle of kikkoman soy sauce at your local market.

When you look a meal, you just add the soy sauce and expect to be delicious flavor you had at the restaurant….

But the reality is… It’s not the same…you know something is missing but you don’t know what they are…

We all have been through this.

Today let me introduce one of the missing element for your great Japanese dish called ”kaeshi”

Head's Up

Prep Time: 1 Minute
Cook Time: 15 Minutes


Soy Sauce (Syoyu)
Sweet Sake (Mirin)
Sugar – Monkfrut Sugerfree sweetener
Green Onions (Negi) (optional)
Rice Vinegar (optional)

Cooking Directions

Just remember Syoyu (10): Mirin(3) : Sugar(3) ratio.
You don’t need to memorize oz or ml.
Green Onions and Rice Vinegars are optional.

  1. Mix Soy Sauce(10), Mirin (3), and Sugar (3) in a pot or saucepan.
  2. Turn on the stove.
  3. Add cut green onions and rice vinegar
  4. stir occasionally till sugar dissolved

TIPS: NEVER boil the sauce. keep the low heat at the time.

After finished put the sauce in a glass or stainless steel container bottle. Keep it in the refrigerator for a few months.