So I started a quest to find a good vegan oyster sauce, not an easy task, in fact it was impossible, I visited the health stores here and all the sauces contained MSG, High Fructose Corn Syrup, artificial coloring/flavoring and other non-natural stuff.
What’s a wise woman to do? experiment making her own… and here is what I came up with and it was a success, I will make it again. One thing though, it will last in the fridge for only 5 days – you might want to try to freeze it – not sure about the outcome though.
1 teaspoon = 5 ml - 1 Tablespoon = 15 ml
10 minPrep Time
10 minCook Time
20 minTotal Time
- 30 g/1 oz dried shiitake
- 2 Tablespoon (toasted) sesame oil
- 1/2 teaspoon fresh ginger, finely chopped
- 2 Tablespoon grain/gluten free organic soy sauce
- 1/2 teaspoon agave nectar
- Soak shiitake in hot water for at least 30 minutes.
- Drain and slice shiitake and save 2.3 dl / 1 cup of the soaking liquid.
- Add sesame oil to a frying pan and saute the shiitake and ginger over medium heat until aromatic smell, about 4-5 minutes. Stir often.
- Mix shiitake and ginger with 2.5 dl/1 cup of soaking water in a food processor and puree until smooth.
- Add sauce back to your frying pan and stir in soy sauce and agave nectar.
- Simmer for about 5-7 minutes, let sauce cool and transfer to an airtight container and keep refrigerated.
- Keeps max. 5 days in the fridge.
Image courtesy of Naotake Murayama