Vegetarian Oyster Sauce Substitute

Total time20 min

Prep time5 min

Cook time15 min

This deeply savory sauce builds its umami entirely from dried shiitake mushrooms simmered low and slow until they release a rich, almost meaty aroma into the liquid. Soy sauce and a touch of brown sugar round out the base, while a quick cornstarch slurry gives it that glossy, spoon-coating thickness you want from a good stir-fry sauce. A finishing splash of toasted sesame oil adds warmth and depth right at the end. Strained smooth and simmered to a clean, silky consistency, it spoons over noodles, vegetables, or fried rice just like the classic version. Since it skips any oyster or shellfish base from the start of the ingredient list, it's a solid pick for a vegetarian kitchen. Keep a jar in the fridge and use it anywhere you'd reach for a bottled stir-fry sauce.

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Ingredients

8 servings

½ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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¼ cup water
½ oz dried shiitake mushrooms (about 2–3 small caps)
1 tbsp brown sugar
1 tsp cornstarch
1 tsp cold water (for slurry)
½ tsp toasted sesame oil

Instructions

1
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.
2
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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