VEGAN KOREAN FISH SAUCE

Vegan Korean Fish Sauce image

Provided by Joanne Lee Molinaro

Yield Makes 2 cups

Number Of Ingredients 11

1½ cups soy sauce
4 large or 6 small dried shiitake mushrooms
4 handfuls fresh oyster mushrooms
2 shallots, roughly chopped
4 cloves garlic, peeled
5 (2-inch) squares of dashima
2 tablespoons mirin
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
1 tablespoon mushroom sauce
2 teaspoons black peppercorns

Steps:

In a medium saucepan, combine 3 cups water, the soy sauce, shiitakes, oyster mushrooms, shallots, garlic, dashima, mirin, balsamic vinegar, rice vinegar, mushroom sauce, and peppercorns. Bring to a boil over medium-high heat. Reduce the heat and simmer for 1 hour.
Discard the vegetables and continue to simmer the sauce until it reduces by half, about 1 hour.
Pour the sauce through a fine-mesh sieve or a cheesecloth and into a container to remove the small bits. Store in the refrigerator for up to 6 months or freeze for future use.