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–+ servings

Vegan Fish Sauce

This deeply umami vegan fish sauce is one of our kitchen staples—perfect for stir fries, broths, marinades, and more. Adapted from The Korean Vegan.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Condiment
Cuisine Asian, Vegan
Servings 2 cups

Equipment

  • 1 Saucepan
  • 1 Sieve or chinois
  • 1 Airtight container

Ingredients
  

  • 3 cups filtered water
  • 1½ cups soy sauce preferably soup soy sauce
  • 6 fresh shiitake mushrooms
  • ½ cup oyster mushrooms or king oyster mushrooms
  • ¼ cup enoki mushrooms
  • ¼ cup Korean apple pear or Fuji apple, unpeeled
  • 5 pieces dashima (kombu) 2-inch pieces, NOT nori
  • 2 tablespoons dried wakame
  • 2 tablespoons mirin
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons rice vinegar
  • 1 teaspoon whole black peppercorns try different varieties
  • 1 teaspoon oyster mushroom sauce
  • 2 medium shallots unpeeled, halved
  • 4 garlic cloves unpeeled, tips trimmed, halved

Instructions
 

  • In a saucepan, combine the soy sauce, mushrooms, wakame, dashima, vinegars, mirin, peppercorns, mushroom sauce, apple pear, shallots, garlic, and filtered water.
  • Bring to a boil, then reduce heat to low. Simmer uncovered until the liquid reduces by about half, roughly 90 minutes.
  • Remove from heat and allow to cool completely.
  • Strain through a sieve or chinois into an airtight container.
  • Store in the refrigerator for up to 3 months, or freeze for longer storage.

Notes

This recipe is adapted from The Korean Vegan. We always use fresh mushrooms and gifted Ethiopian peppercorns, but feel free to adapt based on what’s available to you.
Keyword kombu, plant-based, shiitake, umami, vegan fish sauce
Tried this recipe?Let us know how it was!