Classic Umami-Rich Vegan Fish Sauce

1In a medium saucepan, combine 2 cups of water, 1/2 cup of dried shiitake mushrooms, and the piece of kombu seaweed.

2Bring the mixture to a gentle simmer over medium heat. Do not allow it to reach a rolling boil, as boiling kombu for extended periods can release bitter compounds and create a slimy texture.

3Simmer uncovered for 15 to 20 minutes until the liquid has reduced by approximately one-third and the mushrooms are fully rehydrated and soft.

4Remove the kombu piece with tongs and discard. Stir in 1/4 cup of soy sauce and 3 tablespoons of sea salt, whisking constantly until the salt crystals are completely dissolved.

5Continue to simmer on low heat for an additional 5 minutes to concentrate the flavors, then remove the pan from the heat and allow the liquid to cool to room temperature.

6Strain the cooled liquid through a fine-mesh sieve or a layer of cheesecloth into a clean glass jar, pressing firmly on the mushrooms with the back of a spoon to extract all the concentrated umami liquid.

7Whisk in 1 tablespoon of pineapple juice, 1 teaspoon of rice vinegar, and 1/2 teaspoon of miso paste until the miso is fully incorporated and no clumps remain; these ingredients provide the necessary acidity and fermented 'funk' found in traditional fish sauce.

8Transfer the sauce to an airtight glass bottle and store in the refrigerator for up to 3 weeks. Shake well before each use as some sediment from the miso may settle.