Soy Umami Reduction Sauce
Use this sauce in sautés or stir-fries to boost flavor without adding all the sodium of soy sauce. Umami is one of the five basic tastes, even though many people are only learning about it now. This word was created by a Japanese chemist named Kikunae Ikeda from umai, which means “delicious,” and mi, which means “taste.” The perfect name, as it is a delicious taste!
Ingredients
- 10 fl. oz. bottle tamari style soy sauce 300ml / 360g
- 300 g sake 1 and 1/4 cup
- 85 g sugar 1/3 cup + 1 Tbsp
- 5 g kombu about 20 square inches
- 15 g dry shiitake mushrooms a handful
- 10 g bonito a big handful
Instructions
- Combine all ingredients in a pot and bring to a simmer. Cook gently for 10 min.
- Take off heat, cover, and let sit for 1 hour.
- Strain into a non-stick skillet through a fine mesh sieve.
- Boil down to a syrup (see the video for how to test if it’s reduced enough). Cool slightly. Move to a glass measuring cup.
- Cool to room temperature. Pour into a squeeze bottle.
- Cover the top with plastic wrap and refrigerate overnight before use.
- Can be stored in the fridge indefinitely.