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In a large saucepan (or, preferably, a wok), heat the canola oil and soy sauce over medium-low heat while you gather and prepare all the other ingredients: thinly slice the shiitakes, mince the garlic and shallot, slice the nori into thin strips, and break the chilis into small pieces while removing the seeds.
With the oil and soy sauce warm (but not scalding) throw in the minced garlic and shallot and allow to cook for 2-3 minutes by themselves, then, add everything else to the party – mushrooms, chilis, nori, a grating of fresh ginger, a piece of cinnamon, and a star anise.
Allow this to reduce for a few minutes and then remove the cinnamon and star anise – they don’t take long to impart their flavors. Then continue cooking for about 10-12 minutes until the mushrooms have reduced and the mixture is considerably thicker than when you started.
Transfer to a blender or food processor and simply pulse a few times until the mushrooms are broken into smaller pieces and the whole sauce has a more integrated feel (but not fully pureed). Store this for up to a week in the refrigerator.