If you’re looking for the unmistakable umami boost from a sauce that elevates Asian-style dishes, here is a vegan option to keep little fishes happy and safe.
YIELD: ¾ cup (180 ml) sauce
1½ cups (355 ml) Mushroom Dashi or water
2 tsp (3 g) dried shiitake powder
2 tsp (12 g) smoked sea salt
4 tsp (20 ml) reduced-sodium tamari
½ roasted nori sheet (0.14 oz [4 g])
Place the dashi, shiitake powder, salt, tamari and nori in a small saucepan. Bring to a boil, lower the heat and cook until reduced to about half the original amount, about 45 minutes. Adjust the heat as needed. Strain the nori and store the cooled fish-free sauce in an airtight container in the refrigerator for up to 2 weeks. Stir or shake before use, depending on the container used.