つるやさんのご主人に「ろかさん、ちゃんとかえしを作った方が良いですよ」と言われてから適当なレシピでかえしを作っていました。で、今回ヒゲタ醤油の正統なレシピに従ってかえしを作ってみました。
おお～、かえし一つで結構お汁の味って変わるんですね。
The master chef of Tsuruya recommend me to cook 'kaeshi' to make my soba soup better, when I let him try my soba soup at the secret meeting before. I have cooked 'kaeshi' by my recipe without any reference so far but I decided to cook 'kaeshi' according to the genuine recipe because I would like to make my soba soup much better.
I would refer the recipe of 'kaeshi' of Higeta Shoyu.
- put 300mL soy sauce (I usually use Yamasa brand soy sauce) into a pan, and boil on middle flame.
- when it reaches 60 degrees celcious, stop boiling and put 62.5g of sugar (around 4 tbsp).
- reboil and when it reaches 80 degrees celcious, put 30mL mirin sweet sake into it and continue boiling.
- when it reaches 85 degrees celcious, stop boiling and age few days.
The kaeshi made by the genuine recipe made my soba soup really better. I was surprised that just kaeshi changed the taste of soba soup so much better.
サンドイッチとスープパスタ。たまにはこんなランチも良いですよね。
I bought sandwiches with egg filling and tonkatsu (fried pork fillet), and SOUP DELI porcini flavor mushroom cream soup pasta at LAWSON. This kind of western style lunch is good sometimes.
良い一日を。
Thank you for reading. Have a nice day.