Ingredients
Basic
- 10 x 15 cm dried kombu
- 1/2 cup dried mushrooms, shiitake
- 4 garlic cloves, sliced
- 1/4 cup soy sauce, tamari
- 2 1/2 Tbsp salt, iodised
- 4 cups water
Optional
- 2 tsp rice wine
Instructions
- Add all ingredients to a small saucepan (with a lid if possible), and bring to the boil uncovered.
- Once boiling, lower heat to a simmer and leave to reduce by half its volume (uncovered).
- When you have reduced by approximately half, turn off the heat, put the lid on and let steep for around 24 hours if possible.
- Strain all liquids from solids into a 2 cup measuring cup. If you end up with less than 2 cups, add water to reach that volume and decant to a bottle for fridge storage.
Notes
- Reasonably sure the tablespoons in this recipe are American (15ml), Australian Tbsp are 20 ml, so if it seems too salty that may be why.
- I endeavour to make this GF friendly so I can use it for everyone without having to think about it.
- Fish sauce is super salty, individual recipes are not likely to require much, so this amount lasts many months, and is far cheaper than buying one in store.
- Don't be tempted to eat the rehydrated mushrooms at the end... Big mistake... Just compost them and thank them for their service.