How To Make Vegan Fish Sauce
Learn how to easily make vegan, gluten-free version of fish sauce, a quintessential ingredient in the Southeast Asian kitchen
- Prep time
- 12 min
- Cook time
- 40 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups water
- 1/2 cup wakame
- 4 cloves garlic (don't peel and flattened)
- 4 medium dry shiitake mushrooms
- 1/3 cup tamari or soy sauce
- 1 Tbsp miso paste (any kind you like: red, awase, or white miso)
Instructions
- 1
Place water, wakame, garlic, dry shiitake mushrooms in a saucepan and bring it to a rolling boil. Lower the heat to a gentle simmer and let it simmer for the next 20 minutes
- 2
Pour in the soy sauce and miso paste, give it a whisk to dissolve the miso paste. Continue to let it simmer until the volume has reduced by half. Strain the liquid and press the solids with the back of the spoon to get more liquid out. You'll be surprised by how much liquid this mushrooms and seaweed can hold. If you taste it, it should be extremely salty. Remove from the heat into a heat-proof jar. Let it cool down and store in the refrigerator for 2-3 weeks or possibly longer