Mushroom Umami Sauce (Oyster Sauce Substitute)

• 4–5 dried shiitake mushrooms, or a handful fresh
• 1 cup water (use the mushroom soaking liquid if using dried)
• 2 tbsp soy sauce or tamari
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp brown sugar
• ½ tsp cornstarch mixed with 1 tbsp water
• Dash of Chinkiang black vinegar (or a tiny dash of balsamic)
• 1/2 brined plum (optional)
• 1 tsp fermented black beans (optional)

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If using dried shiitakes, soak them in warm water until soft. Reserve soaking liquid.

Finely mince the mushrooms, or blitz in a blender with some soaking liquid.

In a small pan, simmer mushrooms, soy sauces, Shaoxing, sugar, and about ½–¾ cup liquid/water (along with black beans and/or plum if using), until reduced by half.

Blend smooth.

Return to heat, stir in cornstarch slurry, cook until it thickens and coats a spoon.

Adjust: more sugar for sweetness, more soy for salt, tiny vinegar splash if it tastes flat.