Ingredients:
· 4 cups water
· ¼ cup soy sauce– shoyu, tamari, or Braggs liquid amino acids
· 1/2 cup dried mushrooms like shiitakes
· 4 x 8 inch sheet of dried kombu (seaweed) or wakame seaweed
· 4 black garlic cloves, sliced (you can sub regular garlic as well)
· ½ tablespoons salt
Instructions:
2. If you have time, let this steep over night, or up to 24 hours, covered on the counter. Then strain and pour into jar. If liquid is less that 2 cups, add water to make it 2 cups. This will ensure the right amount of saltiness.
3. Store in the fridge and use as you would fish sauce, one to one.
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