Vegan Mentsuyu / Zen Food / Shojin ryori / Japanese Vegan

mirin

🥗Healthier: rice vinegar

💰Cheaper: white sugar + water

Rice vinegar provides acidity while being lower in calories.

kombu

🥗Healthier: nori sheets

💰Cheaper: dried seaweed

Nori sheets are more accessible and provide umami flavor.

Put 1 cup water, kombu, and dried shiitake mushrooms in a container with a lid and keep it in the refrigerator overnight.

Cut the kombu into pieces of about 1 centimeter with scissors for better flavor extraction.

Put the kombu and shiitake mushroom stock into a pan and bring to a boil to remove alcohol.

In another pot, heat the kombu and shiitake mushroom stock so that it does not boil and simmer for 20 minutes on low heat.

Strain the shiitake mushrooms and kombu soup stock into a medium pot.

Add sugar and soy sauce to the strained stock and boil over high heat.

Turn off the heat when the edge of the pot forms bubbles.

Let it cool completely before storing in a clean container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens