Michael Gregor

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Umami Sauce

In Japan, this sauce is known as one of the 5 basic tastes. Its a Japanese name created by a chemist called Kikunae Ikeda from the word – umai, which means “delicious” and “mi” means taste. So this sauce is delicious taste. Use it to flavour your food when you are not using sodium salt.

5 minPrep Time

3 minCook Time

8 minTotal Time

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Ingredients

• 1 Cup vegetable broth
• 1 Teaspoon minced garlic
• 1 Teaspoon grated fresh ginger
• 1 Tablespoon blackstrap molasses
• 1 1/2 Teaspoon tomato puree
• 1 1/2 Teaspoon date syrup
• 1/2 Teaspoon ground black pepper
• 1 1/2 Teaspoon white miso paste blended with 2 tablespoons water
• 2 Teaspoons blended lemon
• 1 Tablespoon rice vinegar

How To Make

1. Heat the broth over medium heat, ad the garlic ginger and simmer for 2-3 mins. Add the molasses, date syrup, tomato puree and pepper and bring back to the boil. Reduce the heat, then stir in the miso and blended lemon and rice vinegar. Allow the sauce to cool. Taste and adjust seasoning to your liking. Store in a glass jar with tightly sealed lid. Add a label. You can freeze in small batches too for convenience.