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     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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