Description
A rich and flavorful vegan oyster sauce made from dried shiitake mushrooms, combining savory soy sauce with aromatic spices and a hint of sweetness. Perfect as a versatile condiment to enhance the taste of stir-fries, marinades, and dipping sauces without any animal products.
Ingredients
Mushroom Base
- 1 cup boiling water
- 10 dried shiitake mushrooms (about 1 ounce) or 2 tablespoons shiitake mushroom powder
Sauce Ingredients
- 1/3 cup brown sugar or coconut sugar
- 1/2 cup soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ginger powder
- 1/8 teaspoon 5 spice powder
- 1 tablespoon corn starch
- 2 teaspoons white miso paste
Instructions
- Soak Mushrooms: Add dried shiitake mushrooms or mushroom powder to the cup of boiling water. Cover and let them soak for 30 minutes to fully hydrate and infuse the water with rich mushroom flavor.
- Prepare Mushroom Base: Remove woody stems from the soaked mushrooms, keeping any tender parts that can blend smoothly. Place the mushrooms and all soaking water into a blender. Add brown sugar, soy sauce, garlic powder, ginger powder, and 5 spice powder. Blend thoroughly until the mixture is ultra smooth and well combined.
- Cook Sauce: Pour the blended mixture into a saucepan. Stir continuously over medium heat while bringing it to a gentle boil. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Slowly whisk this into the bubbling sauce and continue whisking for about a minute until the sauce thickens and turns glossy.
- Finish with Miso: Remove the saucepan from heat and stir in the white miso paste carefully to preserve its probiotic benefits, which can be destroyed by boiling. Mix until the miso is fully incorporated and the sauce is smooth.
Notes
- Using shiitake mushroom powder is a quicker alternative to soaking dried mushrooms but the flavor may be slightly less intense.
- Adjust sweetness by varying the amount of brown or coconut sugar according to taste preference.
- This sauce can be stored in an airtight container in the refrigerator for up to 1 week.
- Low heat cooking preserves the delicate flavors and probiotic properties of the miso paste.
