This deeply savory sauce simmers dried shiitake mushrooms until they release a rich, umami depth, then reduces everything into a glossy, spoon-coating glaze. Brown sugar rounds out the salty edge with a touch of caramel sweetness, while a quick cornstarch slurry gives it that signature thick, silky texture. A final swirl of toasted sesame oil adds a nutty, fragrant finish right at the end. It strains clean and pours smooth, making it an easy 1:1 stand-in anywhere a recipe calls for that classic glossy, savory sauce. This one is a solid pick for a gluten free kitchen, ready to spoon over stir-fries, noodles, or roasted vegetables whenever you need that deep, savory backbone.
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Combine the soy sauce, 1/4 cup water, dried shiitake mushrooms, and brown sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer.
Reduce the heat to medium-low and simmer for 10 minutes, until the mushrooms have softened and the liquid has taken on a deep, savory aroma.
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