- 4 cups water
- ¼ cup soy sauce– shoyu, tamari, or Braggs liquid amino acids
- 1/2 cup dried mushrooms (like dried shiitakes)
- 1 4 x 8 inch sheet of dried kombu (seaweed) or wakame seaweed
- 4 garlic cloves, sliced
- 2 ½ tablespoons kosher salt
- optional additions- 1 fat shallot sliced, grilled (charred) onion, roasted garlic, black garlic, small splash rice wine, sherry, or rice vinegar. Smoked Shoyu if you can find it, is a great option for the soy sauce.
Bring all to a simmer in a medium pot, uncovered, over medium heat. Simmer on low until reduced by half. You should have about 2 cups of liquid.
If you have time, let this steep overnight, or up to 24 hours, covered on the counter. Then strain and pour into a clean glass bottle or jar.
***If liquid is less than 2 cups, add water to make it 2 cups. This will ensure the right amount of saltiness.
Store in the fridge and use as you would fish sauce, one to one.
The Vegan Fish Sauce will keep up to one year in the fridge. Probably longer. 🙂
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