Time Needed:
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
This homemade oyster sauce skips additives, cornstarch, and shiitake mushrooms, using pantry staples for a clean, umami-packed flavor. Great for stir-fries, marinades, and dipping sauces — with a vegetarian twist.
Ingredients
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon mushroom broth powder or vegetable bouillon (for depth)
- 1 tablespoon molasses or dark brown sugar
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1 cup water
Instructions
- Mix
In a saucepan, combine water, soy sauce, sugar, mushroom powder or bouillon, salt, and garlic powder (if using). - Simmer
Bring to a low simmer over medium heat for 10–15 minutes, stirring occasionally, until it reduces slightly and becomes syrupy. - Cool & Store
Let it cool. Pour into a clean glass jar and refrigerate.
Suggestions & Variations
- Add a small piece of kombu (dried kelp) while simmering, then remove before storing.
- Swap molasses with date syrup or honey if you prefer a different sweetness profile.
- If you don’t have mushroom powder, use a strong vegetable broth instead of plain water.
Storage & Shelf Life
- Store in a sealed container in the refrigerator.
- Shelf life: up to 2 weeks.
- Freeze in small portions (like ice cube trays) for longer use.
Disclaimer
This recipe is for educational purposes only and not intended as medical advice. Always read ingredient labels and consult a professional if you have specific dietary needs or health concerns.
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