Kaeshi (Hon Gaeshi - 本返し)

Hey everyone, it's John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Kaeshi (Hon Gaeshi - 本返し). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Kaeshi (Hon Gaeshi - 本返し) is one of the most well liked of recent trending meals on earth. It's easy, it is fast, it tastes yummy. It is appreciated by millions daily. Kaeshi (Hon Gaeshi - 本返し) is something that I've loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Kaeshi (Hon Gaeshi - 本返し), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kaeshi (Hon Gaeshi - 本返し) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kaeshi (Hon Gaeshi - 本返し) is 10 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kaeshi (Hon Gaeshi - 本返し) estimated approx 60 minutos.

To begin with this particular recipe, we have to first prepare a few components. You can have Kaeshi (Hon Gaeshi - 本返し) using 3 ingredients and 13 steps. Here is how you cook it.

Cuando aprende la comida japonesa, tiene que saber basico como siguiente.
"Kaeshi"
"Dashi"
etc.
Aquí le presento como preparar "Kaeshi".
*
Que es "Kaeshi"?
"Kaeshi" es como un base de salsa para cocinar la comida japonesa. Lo ocupa para la sopa de fideo japonesa que se llama Soba, para el tipo de taza que se llama Donburi etc.
Hay 3 manera de Kaeshi. "Hon Gaeshi" (本返し) que se calienta, "Nama Gaeshi" (生返し) que no se calienta, y "Han Gaeshi" (半返し) que se calienta ligeramente.
Voy a explicar como preparar "Hon Gaeshi" (本返し), porque es más básico.

Ingredients and spices that need to be Take to make Kaeshi (Hon Gaeshi - 本返し):

1. 180 cc Mirin (味醂) Espero que encuentres mejor Mirin.
2. 150 g Azúcar moreno
3. 1 litro Salsa de soya

Instructions to make to make Kaeshi (Hon Gaeshi - 本返し)

1. Confirmar los ingredientes.
2. Calentar Mirin, para volatilizar el alcohol, con fuego fuerte.
3. Después de se quita el alcohol, bajar el fuego a medio y agregar azúcar moreno.
4. Disolver el azúcar bien con mezclar suavecito.
5. El azúcar tiene que disolverse completamente.
6. Ahora, agregar la salsa de soya despacio.
7. Calentar el fuego medio con mantener a mezclar.
   Es la vista de la temperatura baja todavia.
8. Cuando se salen las burbujas finos, baja el fuego al lento.
9. Cuando las burbujas finas cubre como 80 % del espacio de olla, apagar el fuego.
   Ojos!
   Nunca hervirla para evitar a quemar la salsa de soya y el azúcar. Si se quema, ya no puede utilizar y debe tirar todo.
   Teoricamente, calentarla hasta 85 grados C no más.
10. Despúes de apagar el fuego, quitar las burbujas finas.
11. Esperar hasta que se baja la temperatura naturalmente hasta como la del ambiente.
12. Después de bajar la temperatura, colocar dentro de una botella de plástico. Y lo guardar en un refrigerador por lo menos 3 meses. Este proceso se llama "Nekashi" (練かし).
    Tradicionalmente, lo guardamos en una olla de cerámica con tapa de madera.
    La Kaeshi de este foto es que se ha preparado hace 3 años pasado. Lo que significa, tiene 3 años de Nekashi.
    Algunos restaurante tradicional tiene Kaeshi de hace más que 100 años.
    
    Ojo!
    Es mejor a mezclar la Kaeshi nueva y vieja, cuando listo para guardar.

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