Vegan Korean Fish Sauce

Name: Vegan Korean Fish Sauce
Yield: Makes 2 cups
Ingredients: 1½ cups soy sauce; 4 large or 6 small dried shiitake mushrooms; 4 handfuls fresh oyster mushrooms; 2 shallots, roughly chopped; 4 cloves garlic, peeled; 5 (2-inch) squares of dashima; 2 tablespoons mirin; 2 tablespoons balsamic vinegar; 2 tablespoons rice vinegar; 1 tablespoon mushroom sauce; 2 teaspoons black peppercorns

Joanne Lee MolinaroMakes 2 cupsSource

sauce condiment oyster mushroom vegan vegetarian dairy free nut free easy make ahead simmer cookbooks

Ingredients

1½ cups soy sauce

4 large or 6 small dried shiitake mushrooms

4 handfuls fresh oyster mushrooms

2 shallots, roughly chopped

4 cloves garlic, peeled

5 (2-inch) squares of dashima

2 tablespoons mirin

2 tablespoons balsamic vinegar

2 tablespoons rice vinegar

1 tablespoon mushroom sauce

2 teaspoons black peppercorns

Method

In a medium saucepan, combine 3 cups water, the soy sauce, shiitakes, oyster mushrooms, shallots, garlic, dashima, mirin, balsamic vinegar, rice vinegar, mushroom sauce, and peppercorns. Bring to a boil over medium-high heat. Reduce the heat and simmer for 1 hour.

Discard the vegetables and continue to simmer the sauce until it reduces by half, about 1 hour.

Pour the sauce through a fine-mesh sieve or a cheesecloth and into a container to remove the small bits. Store in the refrigerator for up to 6 months or freeze for future use.