Vegan Oyster Sauce Recipe

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Rinse the dried shiitake mushrooms under running water to remove any dust.
2. Soak them in bottled water for about 3 hours until soft, and keep the soaking water.
3. Squeeze the mushrooms dry, slice them thinly, roughly dice them, and blend them with the soaking water until smooth. Set aside.
4. In a clean pot, combine 1/2 cup sugar with 3 tbsp water and swirl gently. Do not stir from now on. Cook on medium-low until golden; this takes about 13 minutes in the creator's kitchen. As soon as the centre turns brown-red, take the pot off the heat.
5. Pour the mushroom puree into the pot and stir over medium-low heat until the caramel dissolves.
6. Add 1.5–2 tbsp salt, 1 tbsp soy sauce and 1.5 tsp dark soy sauce. Taste and adjust sugar or salt.
7. Stir in the cornstarch slurry (2 tbsp water mixed with 2.5 tsp cornstarch) and keep stirring over medium-low heat until thickened.
8. Transfer to a clean container. Keep 10 days at room temperature, 30 days in the fridge or 4 months in the freezer.

Summarized from Souped Up Recipes's video. Watch it for the details.

More recipes with

Mushroom