Use this simple vegan fish sauce as you would traditionally to enhance the flavors of any dish. This recipe gets its fishiness from kombu, umami from shiitake mushrooms, and has a little bit of sweet, sour, and savory to balance everything out.
Add all of the ingredients to a pot and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the mixture has been reduced by half.
Remove from heat and allow to cool completely to room temperature, then strain through a fine-meshed sieve into a sealable container. Store sealed in the refrigerator for up to a month, or in a freezer-safe container for up to three months.
TIP: You can use an ice cube tray to freeze in small portions. Once frozen, transfer to a sealable freezer-safe container.