Veggie Oyster Sauce

For when its not possible to find the real thing.

• Ready In: 24 hrs
• Yields: 2 cups

Ingredients

• 1  cup soy sauce
• 1  cup mirin, sweet rice wine
• 1  piece  of dried  kombu seaweed, 5cm x 5cm

Directions

1. Soak kombu in soy sauce and mirin overnight in an airtight container.
2. Take away the konbu. (You can keep the stock in the container for 3 months in your fridge).
3. When you cook something with the sauce,.
4. 1) adding shiitake mushroom stock enhances flavor.
5. 2) using potato starch and water makes the sauce thicker.