Ingredients:

  • 6 large dried shiitake mushrooms, stems removed
  • 1 cup boiling filtered water
  • 1 piece (2x2 inch) toasted nori seaweed
  • 2 pitted Medjool dates
  • 0.5 cup coconut aminos
  • 2 tablespoons dark soy sauce
  • 1 teaspoon mushroom bouillon paste
  • 1-inch knob fresh ginger, peeled and smashed
  • 2 cloves garlic, smashed
  • 1 teaspoon toasted sesame oil
  • 0.5 teaspoon sea salt
  • 1 teaspoon cornstarch mixed with 1 teaspoon water (optional slurry)

Instructions:

  1. Place 6 dried shiitakes and 2 pitted dates in a heatproof bowl with 1 cup boiling water for 15 minutes until soft and pliable.
  2. In your saucepan, heat 1 teaspoon toasted sesame oil over medium low heat. Add 1 inch smashed ginger and 2 cloves smashed garlic.
  3. Cook the aromatics for 2 minutes until fragrant but not browned.
  4. Transfer the soaked mushrooms, dates, and their soaking liquid into a blender. Add 1 piece toasted nori.
  5. Blend on high for 60 seconds until the mixture is completely smooth.
  6. Pour the blended mixture into the saucepan with the ginger and garlic. Stir in 0.5 cup coconut aminos, 2 tablespoons dark soy sauce, 1 teaspoon mushroom bouillon, and 0.5 teaspoon sea salt.
  7. Bring to a gentle bubble, then reduce heat to low. Simmer for 15 minutes, stirring occasionally, until the sauce coats the back of a spoon.
  8. Remove the ginger and garlic pieces. If the sauce feels slightly textured, pour through a fine mesh sieve.
  9. If you want that extreme restaurant shine, whisk in the cornstarch slurry and simmer for 1 more minute until translucent and thick.
  10. Let the sauce cool completely; it will continue to thicken as the natural pectins and sugars stabilize.