noun
gravy; dressing; sauce poured over food
Refers to a liquid sauce or broth poured over dishes such as rice, noodles, or simmered foods. Common in Japanese cuisine, e.g., かけ汁 for うどん or 丼物.
うどんに温かいかけ汁をたっぷりかける。
Pour plenty of hot broth over the udon noodles.
この店のかけ汁はあっさりしていて美味しい。
The broth at this restaurant is light and delicious.
つゆ is a more general term for soup or dipping sauce, while かけ汁 specifically refers to the sauce poured over a dish.
ソース is a Western-style sauce, often thicker, while かけ汁 is typically a Japanese-style broth or light sauce.
Compound of 掛け (kake, 'pouring') + 汁 (shiru, 'broth, juice'). The reading じる is a rendaku form of しる.