• 4 cups water
• ¼ cup soy sauce- shoyu, tamari, or Braggs liquid amino acids
• ¼ ounce dried mushrooms or 8 ounces fresh mushrooms
• 1 4 x 8 inch sheet of dried kombu ( seaweed)
• 4 garlic cloves, sliced
• 2 ½ tablespoons salt
• optional additions- 1 shallot sliced, roasted onion, roasted garlic, black garlic, small splash rice wine, sherry, or rice vinegar.
Put all the ingredients into a pot and simmer, uncovered, over medium heat. Simmer until reduced by half until there is about 2 cups of liquid remaining.
Let this steep over night, or up to 24 hours. Then strain and pour into a jar. If liquid is less than 2 cups, add water to make it 2 cups. This will ensure the right amount of saltiness.
Store in the fridge and use as you to replace fish sauce.