Ingredients

The following ingredients have 4 Servings
  • 1.4 oz (40 grams) dried shiitake mushrooms ((slightly less than 2 cups))
  • 2 tablespoons peanut oil ((or vegetable oil))
  • 2 cloves garlic (, finely minced)
  • 1 teaspoon ginger (, finely grated)
  • 1 tablespoon light soy sauce ((or soy sauce, or tamari for gluten-free))
  • 1 tablespoon dark soy sauce ((or soy sauce, or tamari for gluten-free) (*Footnote 1))
  • 2 teaspoons miso paste ((Optional) (*Footnote 2))
  • 1 teaspoon agave syrup ((or sugar))
  • 1/4 teaspoon five spice powder
  • 2 teaspoons sesame oil (, toasted)

Instruction

  • Gently rinse the shiitake mushrooms to remove the dust on the surface. Transfer into a bowl and cover with 2-inches hot water. Soak until the mushrooms turn completely tender, 30 minutes to 1 hour. To test each mushroom, press the cap with your fingers. You shouldn’t feel any tough spots.
  • Rinse the mushrooms in the soaking water by gently rubbing the caps with your fingers. Squeeze out extra liquid and transfer the mushrooms to a cutting board. Let the mushroom-soaking water sit for 10 minutes. Save the soaking liquid (we will use it later in this recipe). Slice the mushrooms into thin pieces.
  • Heat peanut oil in a medium size pan over medium heat until warm. Add shiitake mushrooms. Cook and stir until both sides turns golden, 3 to 5 minutes. Add ginger and garlic. Cook and stir for another minute. Transfer everything into a food processor.
  • Add 1 cup of the reserved mushroom-soaking liquid to the food processor. Puree until smooth. Return everything into the fry pan.
  • Add light soy sauce, dark soy sauce, miso paste, syrup and five spice powder in a small bowl. Whisk until the miso paste has dissolved completely. Pour into the frying pan and stir to mix well.
  • Cook over low heat until the sauce is brought to a gentle simmer and is thick enough to coat a spoon. If the sauce turns too dry, add a few more spoons of the mushroom-soaking water.
  • Remove the pan from stove, add sesame oil, and stir to mix well. Transfer to a big bowl to cool.
  • Once the sauce has cooled down completely, transfer to an airtight container and store in the fridge for up for 1 week or in the freezer for 2 months.