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Home Pricing Community My Recipes

Home Pricing Community My Recipes

The Best Vegan Fish Sauce

12.0

1 ½ cup soy sauce (preferably soup soy sauce)

6 dried shiitake mushrooms

½ cup oyster mushrooms

¼ cup enoki mushrooms

¼ cup Korean apple pear (can substitute Fuji apple or other sweet apple)

Five 2-inch pieces dashima (dried kelp or kombu)

2 tablespoons dried wakame

2 tablespoons mirin

2 tablespoons balsamic vinegar

2 tablespoons rice vinegar

1 teaspoon whole black peppercorns

1 teaspoon oyster mushroom sauce

2 medium shallots (washed, unpeeled, and sliced in half)

4 medium cloves garlic (washed, unpeeled, tips trimmed off)

Combine the soy sauce, mushrooms, wakame, dashima, balsamic vinegar, rice vinegar, mirin, peppercorns, mushroom sauce, apple pear, shallots, and garlic with 3 cups of filtered water in a saucepan.
Bring the mixture to a boil.
Then reduce heat and allow the mixture to simmer until the sauce has reduced to about half the original volume (anywhere from 90 minutes to 2 hours).
Remove from heat and allow the liquid to cool completely.
Pour the contents of the pot through a sieve, chinois, or similar strainer into an airtight container.
Store in the refrigerator for up to 3 months. Freeze for additional use.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

CuisineAsian

Occasions🥢Asian Cuisine📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 2 weeks ago

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