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06-01 Kaeshi - soup base for Udon, etc.

This needs an explanation and notes!
Kaeshi is a soup base, a concentrate that can be stored in the refrigerator for a long time in a tightly sealed glass jar/container.
This recipe makes 6 c of concentrated soup base. You add desired amount of water and then add meat, veggies &/or noodles to create your soup. (see Udon recipe for basic idea)

The recommended ratio is one cup of base to one cup of water but we find it way too strong and salty, especially with traditional soy sauce so I recommend one cup of base to 3-5 cups of water. It can also be diluted with a veggie or chicken broth but it will taste different. Taste the soup while you are cooking to get it to your taste.
You can also use this base for a tempura dipping sauce with a ratio of one cup base to 5 cup water.
Another note is that this is the recipe for the Kanto region. Evidently in Kansai, they use one cup of sugar, so if you like it sweeter, feel free.

Kaeshi
Bring to a boil in saucepan:
3/4 c HonMirin (Japanese rice cooking wine)
then reduce to a simmer, letting the alcohol evaporate.
Then add:
3/4 c San-on-to sugar (superfine, but regular is alright if you make sure it dissolves well)
Stir until sugar dissolves, do not let it boil. Then add:
4 1/4 dark soy sauce (use less salt version if you hate the saltiness of Kikkoman, Trader Joe's has a good one)
Heat thoroughly, never boiling. Skim off any scum that may appear.
Let cool and store. It may be used immediately but is better if refrigerated at least overnight.
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