Once again adding mirin to kaeshi and letting it stand produces what is called gozen-gaeshi or uwa-gaeshi, which is used to make zaru-soba (soba topped with sliced nori seaweed served on a latticed bamboo tray) sauce.
かえしにさらに味醂を加え寝かせた物を御膳（前）がえし（ごぜんがえし）または上がえしといい、ざる蕎麦用のざる汁に使われる。