Ingredients
- 3-4 medium size dried shitake mushrooms
- 1/4 tsp wakame seaweed or 1 inch square of kombu seaweed
- 1 cup very hot water
- 2 tbsp soy sauce/ tamari
- 2 tsp sugar
- 1/4 tsp salt or to taste depending on how much sodium is in your soy sauce
- 1 tsp cornstarch or tapioca starch
Instructions
- Soak mushrooms and nori in hot water for 10-15 minutes or until soft.
- Gently squeeze excess water out of mushrooms, reserve liquid and seaweed for later. Trim hard stem off mushroom and roughly slice mushroom.
- Fry sliced mushrooms on medium heat with a tiny drizzle of oil for 3-4 minutes or until slightly browned.
- In a blender, combine water + seaweed, fried mushrooms, soy sauce, sugar, salt & cornstarch and blend until very smooth and no large chunks remain. (if the liquid is still hot, you can leave out the cornstarch and whisk it in after the blending)
- Pour mixture into a small saucepan (add cornstarch if not before) and stir over low- medium heat until sauce is thickened and has come to a slight boil.
- Remove from heat and cool to room temperature.
- Store in an airtight container or jar for up to a week in the fridge. Freeze for up to 3 months.
- Enjoy with everything!
Notes
- This is so good, I'll never get the store bought one again. Its fishier and more authentic than the one you buy and you can make it gluten free.
- Serve over asian greens like gai lan, use it as a stir fry base or mix it in to other dishes.