Homemade Mushroom Soy Sauce Without Mirin
A rich, umami-packed mushroom soy sauce made from shiitake mushrooms, soy sauce, and simple pantry ingredients—no mirin needed. Perfect for stir-fries, marinades, and more.
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.
Notes
• Use different dried mushrooms like porcini or oyster for flavor variety.
• Add chili flakes for heat or five-spice for complexity.
• Adjust sugar and salt to your preference.
• Add chili flakes for heat or five-spice for complexity.
• Adjust sugar and salt to your preference.