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52 lines
1.5 KiB
Markdown
52 lines
1.5 KiB
Markdown
---
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comments: true
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tags:
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- sauce
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---
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# Vegetarian Fish Sauce
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{ loading=lazy }
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| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
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|:----------------------------------:|:-----------------------: |
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| 12 | 20 minutes |
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## :salt: Ingredients
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- :droplet: 3 cups (681 g) water
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- :mushroom: 0.25 oz (5 g) dried sliced shiitake mushrooms
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- :salt: 3 Tbsp salt
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- :takeout_box: 2 Tbsp (18 g) soy sauce
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- :apple: 1 tsp (2 g) mushroom powder (e.g., Po Ku)
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- :droplet: 1.5 cups (340 g) water
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- :salt: 3 Tbsp salt
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- :takeout_box: 2 Tbsp (18 g) soy sauce
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## :cooking: Cookware
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- 1 medium saucepan
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- 1 fine-mesh sieve
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- 1 airtight container
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- 1 refrigerator
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- 1 airtight container
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- 1 refrigerator
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## :pencil: Instructions
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### Step 1
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**Simmered Shiitake Version**: In a medium saucepan, simmer water, dried sliced shiitake mushrooms, salt, and soy sauce
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over medium heat until reduced by half (to about 1.5 cups), about 20 minutes. Strain the mixture through a fine-mesh
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sieve into an airtight container. Allow to cool to room temperature, then seal and store in the refrigerator for up to 3
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weeks.
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### Step 2
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**Quick Mushroom Powder Version**: Alternatively, whisk mushroom powder (e.g., Po Ku) in warm water with salt and soy
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sauce in an airtight container until fully dissolved. Allow to cool, then seal and store in the refrigerator for up to 3
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weeks.
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## :link: Source
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- <https://www.americastestkitchen.com/how_tos/6610-making-a-vegetarian-substitute-for-fish-sauce>
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