I use fish sauce for two things, stir fry sauces and for soups. That is about it. But while I do not use it often, it is important to the foods I make that have an asian influence. What it does is add umami to broths and sauces.
For nutrition reasons I tend to use actual fish sauce made primarily from Anchovies. However, for our vegetarian and vegan friends, or those with purine limited diets this version will work.
Diet
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan + Raw
[x] Gluten Free
[x] Weight Maint
[x] Keto Diet
[x] Mediterranean Diet
[O] Lectin Avoidance: soy
[O] Oxalate Avoidance: not sure, might be minimal (?)
[x] Purine Avoidance
[x] Allergies: SOY
Ingredients
1 dried shiitake mushrooms (11c, 2.7k, .3p, .4f and .65mg sodium)
3C Water
3T gluten-free tamari sauce (33c, 3k, 5.7p, .4f and 3015mg sodium)
2T liquid aminos (0c, 0k, 3p, 0f and 1920mg sodium)
Serving total 44c, 49.7k, 58.7p, .8f and 4935.65mg sodium
~26 Servings of 1T
Per serving 1T = 1.69c, 1.91k, 2.26p, .03f, and 189.83mg sodium
Directions
First, place mushroom, water, tamari and liquid aminos in a saucepan and stir.
2) Bring to a boil, lower to a simmer and continue to cook until the liquid has reduced in volume by half.
3) Take off the heat and let cool, strain into a lidded glass jar. Store in the fridge.
Comment
Source: KitchenConfident
Each time you make this it will taste a bit different given variations in mushroom sizes, eyeballing the reduction, etc. So taste and if it is missing something try adding a bit of salt as the original recipe called for Soy Sauce which is saltier than tamari. Play around and find the exact combination you like.
