Makes 550 mL
- 80 mL (half cup) tamari or soy sauce
- 3 tablespoons coconut sugar
- 2 teaspoon sea salt
- 2 teaspoons dried wakame (see tip)
- 1 tablespoon white miso paste
- 1 tablespoon rice wine vinegar
- One dried shiitake mushroom, sliced
- 2 garlic cloves, crushed (optional)
Tip: The dried wakame is essential in this recipe, as it gives the sauce that deep umami flavour. You can purchase dried wakame from most Asian supermarkets, health food stores or online.
Place all the ingredients and 435 mL (1 3/4 cups) of water in a saucepan over high heat. Bring to the boil, then turn off the heat and leave to cool for 30 minutes, or pour into jar while hot and wait until the liquid is cool before putting the lid on.
Meanwhile, bring a large saucepan of water to the boil. Carefully place a large bottle or a jar in the water and boil for 10 minutes. Transfer to a drying rack and allow to completely air-dry.
Strain the fish sauce into a sterilised bottle or jar or leave the mushroom and wakame in to continue to infuse for a stronger umami flavour.
The sauce will keep in the fridge for up to 2 months. Use as a replacement whenever a recipe calls for fish sauce.