Kim Dae-seok's Kelp-Shiitake Infused Soy Sauce
A versatile aged soy sauce that slowly extracts rich umami flavor by simply soaking dried kombu and dried shiitake mushrooms in pure soy sauce without boiling.
Ingredients needed 10 servings
Recipe
Cooking tips
- Since the soy sauce is not boiled, the container and utensils must be completely dry and clean to prevent contamination.
- You can begin using the sauce at least one month after preparation; it develops a rich, clinging umami flavor.
- After three months of aging, strain out the kombu and shiitake mushrooms, then store the clear soy sauce separately for best results.
Recommended for
- Home cooks who struggle to achieve depth of flavor in broths or seasonings every time they cook.
- Those who want to enhance their dishes' umami richness with minimal effort through simple aging, without complex preparation.
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