Pump up the umami of any dish with this easy-to-make, meat-free alternative to the Asian food staple.
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Thats a heart attack.how can that be good for you
Great quick recipe! You could also add some nori, shallots, garlic and rice wine for Thai fish sauce.
its a crime that this video isnt more popular
can i use this sauce in kimchi?
"Shiitake mushrooms, which contain nucleotides, another source of savory flavor"
Every living thing contains nucleotides. It's just what makes up strands of DNA. Literally everything you cook with, with the exception of salt, contains nucleotides in one form or another. It's not that the nucleotides that trigger the savory sense, AKA "umami." It's glutamate. Beef, tomatoes, fish, soy, and especially mushrooms are extremely rich in this amino acid. Saying nucleotides are a source of savory flavor is like saying nitrogenous bases are salty. Don't make stuff up for the sake of sounding scientific.
thanks!
See for yourself how salty and inedible it will be, better to not bother……….
@zenguin – have you never had fish sauce? It too is loaded with sodium. That's the point.
Thanks so much for this! I really appreciate the Test Kitchen doing some vegetarian recipes! Usually, entrees are extremely meat centric.
Thank yoouuuuu
Thanks for this. I thought this was way too salty!
This is simply the expensive & time consuming way of literally Making MSG. If you want the taste 'benefit' of MSG & don't care about the health issues, just add MSG. MSG is covered legally by both the "artificial" & "natural" flavor ingredient labellings. Here is a classic case of it potentially being Both, depending upon how the soy sauce is made. Why delude yourself & spend all the time & effort to manufacture & add 'vegetarian' MSG? Poison ivy is "natural" too. Do you want it in your salad?
I agree that the concentration seems high, but I wonder if, when adding a tablespoon or two to an entire dish, it wouldn't be sufficiently diluted to add flavor without adding all that much sodium overall.
Glutamates and sodium in spades from salt and soy sauce – we have just made a sauce LOADED with MSG and WAY too much sodium!
Nice option for vegans. Thanks.
Hardly impressed, with that much salt you could add just about anything to 'amp up the flavor'. That's what salt does, it amps up the flavor of whatever its with.
A solution to a silly problem.
Fish Sauce is used for it's aroma, as well as it's taste.
I don't like fish – doesn't taste good – so this is a great idea. You could make a batch and freeze in ice cube tray so you don't end up throwing it away after 3 weeks (you only need a bit of sauce per recipe). Time to make some Basil Chicken!
Do you eat cat? I've been beating the shit out of this little fucker for weeks now. Nice and tender.
OR they could just eat the real thing. It breaks my heart watching these vegies eat awful food and marvel at how good it is. Around here most don't even season their food properly and that has nothing to do with eating meat… it's just the result of an atrophied pallet.
There is no genuine cultural value to a diet composed of substitutes for other people's diets.