Ingredients
Ingredients | Notes | Quantity |
---|---|---|
Water | 300 ml | |
Seaweed | Dulce, or kombu | 5 g |
Shiitake mushrooms | Dried | 5 g |
Salt | 2 g | |
Miso | Yellow, light | 8 g |
Tamari | 20 ml |
Steps
- Add water, seaweed, shiitake mushrooms, and salt to a small saucepan and bring to a boil.
- Cover, reduce heat and simmer for 15-20 minutes.
- Remove from heat and let cool.
- Pour through fine mesh strainer into a bowl. Press on the mushrooms to squeeze out any remaining liquid.
- Add miso and tamari.
- Taste and adjust as needed.
- Store in sealed contain in refrigerator for up to 1 month. Shake well before use. Freezer safe up to 2 months.
Bibliography
Baker, Minimalist. 2019. “5-Ingredient Vegan Fish Sauce.” Minimalist Baker. https://minimalistbaker.com/5-ingredient-vegetarian-fish-sauce/.