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🍷 Vegan Mentsuyu Okonomi Kitchen

Vegan Mentsuyu Okonomi Kitchen

⏲ Total Time
20 minutes

🧂 Ingredients

  • 🍄 8 pieces dried shiitake mushrooms
  • 🍷 0.5 cup (125 g) sake
  • 🍷 1.13 cups (280 g) mirin
  • 🥡 1.13 cups (280 g) soy sauce
  • 💧 3 Tbsp (45 g) mushroom soaking water
  • 🥬 1.5 pieces kombu (2x2 inches)
  • 🍛 2 tsp (8 g) dashi powder

🍳 Cookware

  • 🥣 1 bowl
  • 🥘 1 medium saucepan
  • 🗑 1 strainer
  • 📦 1 airtight jar

📝 Instructions

Step 1

REHYDRATE MUSHROOMS: Rinse and add dried shiitake mushrooms to a bowl of hot water. Let soak for about 10 minutes or until rehydrated. Reserve 3 Tbsp of the mushroom soaking water.

Step 2

BOIL SAKE: In a medium saucepan over medium-high heat, add sake (125 g) and bring to a boil. Allow the alcohol to evaporate for a few seconds.

Step 3

SIMMER: Add mirin (280 g), soy sauce (280 g), the rehydrated shiitake mushrooms, the reserved mushroom soaking water, kombu (2x2 inches), and dashi powder (8 g).

Step 4

Simmer on low for 5 minutes.

Step 5

COOL & STRAIN: Turn off the heat and allow the mixture to cool down. Strain out the solids using a strainer.

Step 6

Store the liquid in an airtight jar in the fridge for up to 2 weeks, or freeze for months.

🔗 Source

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