+

Vegan Tsuyu Sauce

Vegan Tsuyu Sauce

Ingredients (6)

  • 60 pieces of dried shiitake
  • 10 pieces of kombu
  • 3 liters water
  • 6 cups sake
  • 9 cups white soy sauce
  • 9 cups mirin
Try Amazon Fresh
Nutritional Information
  • Calories127
  • Fat0.31g
  • Saturated fat0.05g
  • Trans fat0g
  • Carbs8.94g
  • Fiber0.87g
  • Sugar0.29g
  • Protein4.37g
  • Cholesterol0g
  • Sodium2435.23mg
  • Nutritional Analysis per serving (52 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This umami-rich vegan tsuyu sauce comes from chef Tony Mongeluzzi of Avant Garden. He showed us how to use it in the restaurant’s celery root pasta (perfect for vegetarian Thanksgiving!), but it’s also great as a dipping sauce for dumplings or noodles, or simply for adding rich, deep flavor to lots of vegetarian and vegan dishes. This makes a restaurant-size batch, but you can always freeze any leftovers for later use. If you go that route, try freezing it in ice cube trays and storing the frozen cubes in a plastic bag or other container so you can portion it out easily when you need it. Or, just halve the ingredients, or even cut them down by a third, to maker smaller batches of sauce.

Instructions

  1. 1Bring all ingredients to a boil in a large stock pot (or smaller pan, if only making half or one third batch). Turn off heat and let pot sit overnight.
  2. 2Strain the solids and keep the liquid to use as a dipping sauce, a base for other sauces, sautéeing vegetables, etc. It’s basically a secret weapon umami-bomb for bringing great flavor to everything it touches.

Image courtesy of japanesecooking101.

Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...