MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: The Best Vegan Fish Sauce
 Categories: Condiment, Korean
      Yield: 12 Ounces

  1 1/2 c  Soy sauce; preferably soup
           -soy sauce
      6    Dried shiitake mushrooms
    1/2 c  Oyster mushrooms
    1/4 c  Enoki mushrooms
    1/4 c  Korean apple pear; can
           -substitute Fuji apple or
           -other sweet apple
      5    Dashima pieces (dried kelp
           -or kombu) (2")
      2 tb Dried wakame
      2 tb Mirin
      2 tb Balsamic vinegar
      2 tb Rice vinegar
      1 ts Whole black peppercorns
      1 ts Oyster mushroom sauce
      2 md Shallots; washed, unpeeled,
           -and sliced in half
      4 cl Garlic; washed, unpeeled,
           -tips trimmed off

  Preparation time: 10 minutes
  Cooking time: 120 minutes

  This vegan fish sauce will be one of the most frequently used
  condiments in your arsenal! Super flavorful and easy!

  Combine the soy sauce, mushrooms, wakame, dashima, balsamic vinegar,
  rice vinegar, mirin, peppercorns, mushroom sauce, apple pear,
  shallots, and garlic with 3 cups of filtered water in a saucepan. 
  Bring the mixture to a boil. Then reduce heat and allow the mixture
  to simmer until the sauce has reduced to about half the original
  volume (anywhere from 90 minutes to 2 hours). Remove from heat and
  allow the liquid to cool completely.

  Pour the contents of the pot through a sieve, chinois, or similar
  strainer into an airtight container. Store in the refrigerator for up
  to 3 months. Freeze for additional use.

  Recipe by Joanne Molinaro

  Recipe FROM: <https://thekoreanvegan.com/
  the-best-easy-vegan-fish-sauce-recipe/>

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