With my Sous Vide Supreme Showdown submission of Beef and Broccoli, I’ve been cooking a lot more Asian inspired foods. While it’s common to use coconut aminos as a soy sauce replacement, I find that the flavors don’t translate exactly the way I’d like. It seems that the coconut aminos doesn’t quite have the same saltiness that soy sauce has. Then I thought of steeping some kombu seaweed in the coconut aminos to see how that worked. Turns out, it’s exactly what I was missing in flavor and as a bonus, all the minerals from the kombu are transferred to the sauce during the steeping process, so…bonus!
- Lightly rinse and pat dry the kombu, taking care not to wipe all the white minerals off
- Heat a small pot or saucepan on medium low heat and add coconut aminos and kombu. Steep 20-30 minutes.
- Remove from heat and strain liquid through fine mesh strainer or cheesecloth into a container.
- Serve immediately or refrigerate for later use.
****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****