Homemade Mushroom Soy Sauce
Dive into umami heaven with this simple homemade mushroom
soy sauce. Ditch the mirin and embrace a rich, earthy flavor that elevates your
dishes, all without compromising on taste or dietary needs.
Ingredients:
- 1 cup dried shiitake mushrooms
(stems removed)
- 2 cups soy sauce
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1/2 inch ginger, grated
- 1/4 teaspoon black peppercorns
Instructions:
- Infuse the Mushrooms: In a small saucepan, combine the dried shiitake
mushrooms and soy sauce. Bring to a simmer over medium heat, then reduce
heat and simmer for 30 minutes. Remove from heat and let the mushrooms
steep for at least 4 hours, or overnight for an even deeper flavor.
- Symphonic Simmer: Strain the infused soy sauce into a clean
saucepan. Add the brown sugar, rice vinegar, garlic, ginger, and black
peppercorns. Bring to a simmer and cook for 10 minutes, stirring
occasionally, until the sugar dissolves and the sauce thickens slightly.
- Cool and Customize: Remove from heat and let the sauce cool
completely. Taste and adjust seasonings as needed. Remember, the flavor
will continue to develop as it ages, so be mindful of adding too much salt
or sugar at this stage.
- Mushroom Magic Unleashed: Store your homemade mushroom soy sauce in an
airtight container in the refrigerator for up to 2 weeks. Use it as a
dipping sauce, marinade, stir-fry sauce, or finishing touch for any dish
that craves a umami boost.
Nutritional Information:
One tablespoon of homemade mushroom soy sauce contains
approximately:
- Calories: 10
- Fat: 0g
- Carbohydrates: 2g
- Sugar: 1g
- Sodium: 600mg (adjust based on
your soy sauce)
Tips:
- Experiment with different types
of dried mushrooms for unique flavor profiles. Porcini, oyster mushrooms,
and even chanterelles can add their own earthy notes.
- Adjust the sweetness and
saltiness to your preference.
- Get creative! Add chili flakes
for a spicy kick, or a pinch of five-spice powder for an aromatic twist.