Description
This homemade umami sauce is a rich, savory, and flavor-packed condiment that enhances any dish. Made with soy sauce, miso paste, mushrooms, and anchovies, it provides a deep, complex taste that elevates soups, marinades, grilled meats, stir-fries, and even salad dressings. Perfect for those looking to add a bold umami punch to their cooking, this sauce is easy to make and customizable for different diets, including a vegan option.
Ingredients
Scale
Base Ingredients
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup miso paste (white or red, depending on preference)
- ¼ cup fish sauce (or 2 tbsp nutritional yeast for a vegan version)
- ¼ cup roasted mushrooms (shiitake or cremini, finely chopped)
- 2 tbsp pureed sun-dried tomatoes
- 2 tbsp grated Parmesan cheese (omit for vegan)
- 1 tbsp honey or maple syrup (for balance)
- 1 tbsp rice vinegar (for acidity)
- 1 tbsp toasted sesame oil
Optional Enhancers
- 1 tsp anchovy paste (for extra depth, omit for vegan)
- 1 tsp Worcestershire sauce (gluten-free if needed)
- 1 tsp molasses (for extra richness)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
Instructions
Step 1: Blend the Ingredients
- In a blender or food processor, combine soy sauce, miso paste, fish sauce, mushrooms, sun-dried tomatoes, Parmesan, honey, rice vinegar, and sesame oil.
- If using anchovy paste, Worcestershire sauce, molasses, garlic powder, onion powder, or smoked paprika, add them to the blender.
Step 2: Blend Until Smooth
- Blend on high speed until the mixture becomes smooth and well-emulsified (about 30–60 seconds).
Step 3: Simmer for Depth
- Pour the blended sauce into a small saucepan over low heat. Simmer for 5–7 minutes, stirring occasionally, to enhance the depth of flavor.
Step 4: Strain and Store
- Remove from heat and strain through a fine-mesh sieve into a sterilized glass jar for a smoother consistency (optional).
- Let it cool to room temperature before sealing the jar and refrigerating.
Notes
- Vegan Option: Use tamari instead of soy sauce, nutritional yeast instead of fish sauce, and omit anchovy paste & Parmesan.
- Storage: Store in an airtight container in the refrigerator for up to 2 weeks. Freeze in small portions (like ice cube trays) for longer storage.
- Adjust Flavor: Add more honey for sweetness, extra vinegar for acidity, or more soy sauce for saltiness.
- Uses: Drizzle over grilled meats, roasted vegetables, stir-fries, noodles, rice dishes, or mix into dressings and marinades.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Condiments & Sauces
- Method: Blended & Simmered
- Cuisine: Japanese, Fusion
Nutrition
- Serving Size: 1 tbsp
- Calories: 25 kcal
- Sugar: 1g
- Sodium: 500mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 1mg
Keywords: umami sauce, homemade umami, umami marinade, Japanese sauce, flavor enhancer, fermented sauce