Vegan Mentsuyu

🥘 Ingredients

• dried shiitake mushrooms 8 pieces
• sake ½ cup
• mirin 1.12 cups
• soy sauce 1.12 cups
• mushroom soaking water 3 Tbsp
• kombu 1 ½ pieces
• dashi powder 2 tsp

1. 1

   REHYDRATE MUSHROOMS: Rinse and add dried shiitake mushrooms to a bowl of hot water. Let soak for about {10%minutes} or until rehydrated. Reserve {3%Tbsp} of the mushroom soaking water.
2. 2

   BOIL SAKE: In a medium saucepan over medium-high heat, add sake and bring to a boil. Allow the alcohol to evaporate for a few seconds.
3. 3

   SIMMER: Add mirin , soy sauce , the rehydrated shiitake mushrooms, the reserved mushroom soaking water , kombu (2x2 inches), and dashi powder .
4. 4

   Simmer on low for {5%minutes}.
5. 5

   COOL & STRAIN: Turn off the heat and allow the mixture to cool down. Strain out the solids using a strainer .
6. 6

   Store the liquid in an airtight jar in the fridge for up to 2 weeks, or freeze for months.