Vegan Fish Sauce Alternative

In Bases, umami

Equipment Needed

Ingredients Needed

Garlic : 5 g (1 medium clove)
Soy Sauce : 35 ml (2 tbsp)
Salt : 15 g (3 tbsp)
Kombu : 8 g (one sheet)
Mushroom Powder : 18 g (2 tbsp)
Water : 500 ml

Instructions

Clean kombu and chop into 2cm squares
Finely dice the garlic, generosuly salt and mince into paste with the back of a knife
Meanwhile add all ingredients to a saucepan, bring to the boil
5 minutes
Bring down to a simmer, and let the volume reduce by half
20 minutes
Strain into bottle

Notes

If regridgerated, should last a few months
Adding a tablespoon of miso to the simmering pot adds a nice hit of extra umami

Nutrition

	Per 6 ml (1 tbsp)	% Daily Allowance
Calories (kcal)	0	0%
Fat Content (g)	0.0	0%
Saturated Fat (g)	0.0	0%
Unsaturated Fat (g)	0.0	0%
Trans Fat Content (g)	0.0	0%
Cholesterol (mg)	0.0	0%
Sodium (mg)	4.166666666666667	0%
Carbohydrates (g)	0.0	0%
Fibre (g)	0.0	0%
Sugar (g)	0.0	0%
Protein (g)	0.0	0%