The BEST Vegan Fish Sauce
This vegan fish sauce will be one of the most frequently used condiments in your arsenal! Super flavorful and easy!
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup soy sauce ((preferably soup soy sauce))
- 6 dried shiitake mushrooms
- 1/2 cup oyster mushrooms
- 1/4 cup enoki mushrooms
- 1/4 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))
Instructions
- 1
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.
- 2
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.