← Back to Search Results
Asian
 Mushroom Soy Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Soy sauce and mushrooms are wonderful together, so it’s no surprise that this little condiment tastes so good. It actually gets better over time; keep it for six months in a tightly-covered jar in the refrigerator. Splash it into stir-fries, vinaigrettes, and grilling marinades.

Ingredients

  • 1 ounce (about 12 medium) dried shiitake mushrooms
  • 1 bottle (10-ounce) good-quality soy sauce or tamari sauce

Directions

1. Place the mushrooms in a clean heatproof jar with a tight-fitting lid. A 1-pint canning jar works well. Heat the soy sauce and 1/3 cup water in a small saucepan over medium heat just to a boil. Pour the liquid over the mushrooms. Let stand until cool. Cover the jar and steep the mushrooms in the soy mixture in a cool place until the soy sauce develops a pronounced mushroom flavor, 2 to 3 weeks.

2. Strain the liquid through a fine sieve into clean jar with a tight fitting lid. Press on the mushrooms to extract as much liquid as possible. Store in the refrigerator for up to 6 months.

Notes

You’ll need to start the sauce two to three weeks before using.

The mushrooms can be re-used to season soups and sauces. Rinse them briefly and use sparingly as they can be very salty.


© 2000 Amy Farges

Note from Cookstr's Editors

Nutritional information is based on 20 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

15kcal (1%)
4mg (0%)
0mg (0%)
0mcg RAE (0%)
60mg
9mg
2g
0g
0g
2g
0mg (0%)
1006mg (42%)
0g (0%)
0g (0%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
west-coast-cooking West Coast Cooking
by Greg Atkinson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
lucid-food Lucid Food
by Louisa Shafia
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
a-new-way-to-cook A New Way to Cook
by Sally Schneider
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
new-american-table New American Table
by Marcus Samuelsson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?