Kakejiru

Name: Kakejiru
Cuisine: Japanese
Ingredients: 1 quart ichiban dashi; 1½ tablespoons sugar; 1½ teaspoons salt; 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu; 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu; 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu; 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu; 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu

Broth for Hot Noodles

Preparation info

1 quart
broth

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

A “broth to pour over (ingredients)”, kakejiru is a mild-flavored broth to be poured hot over udon (cooked thick wheat noodles) or soba (buckwheat noodles).

Ingredients

1 quart ichiban dashi
1½ tablespoons sugar
1½ teaspoons

Asia
Japan
Fish course
Pescatarian
Soup
Spicy

Method

In a medium pot, bring all the ingredients to a slow boil over low to medium heat. Use the broth immediately, or refrigerate it, covered, for up to four days.