Vegan fish sauce
Fish sauce is a key ingredient in many Asian dishes. This vegan fish sauce, created by Sebastian Copien, is just as good as its animal-based counterpart.
- Preparation Time: 5 minutes
- Cooking Time: 30 minutes
- Total Time: 35 minutes
Ingredients
Servings:
4
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½ tspfrying oil
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3 clovesgarlic
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⅔ cupsoy sauce
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3 ⅓ cupvegetable broth mild
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1 tspmaple syrup
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3 tbspshiitake mushrooms
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4 tbspdulse flakes or nori flakes
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1 tbspmiso paste
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1 tsponion powder
Instructions
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Sauté the garlic in a deep pan until golden brown. Add the soy sauce, the vegetable stock, the maple syrup, and the shiitake mushrooms, and reduce the liquid until half of it has evaporated.
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Rinse the seaweed in water and then soak in water for 5 minutes. Add the seaweed, the miso paste, and the onion powder to the sauce. Let it simmer for 5 minutes, then pass through a fine sieve. Serve immediately or allow to cool, before decanting into a bottle. Store the vegan fish sauce in the fridge.
