# Umami Fermented Sauce

Deeply umami, silky sauce, perfect for meats, seafood, or roasted vegetables.

- Servings: 1 servings
- Total time: 67 min
- Cuisine: Japanese
- Category: Side
- Language: en

## Ingredients

- 250 ml water
- 7.5 g kombu
- 7.5 g dried ceps
- 75 g fermented vegetable juice
- 15 g fermented mushroom juice
- 75 g dashi
- 75 g crème fraîche
- 0.5 g xanthan gum
- 35 ml water
- 75 g cubed butter
- 0 g salt
- 0 ml vinegar

## Instructions

1. Heat 250ml of water to 70°C. Add 7.5g of kombu and let it infuse for 1 hour.
2. Remove the kombu, reheat to 70°C, and add 7.5g of dried ceps.
3. Let the mixture sit for 30 minutes, then strain and chill.
4. In a separate bowl, mix 75g of fermented vegetable juice, 15g of fermented mushroom juice, 75g of dashi, 75g of crème fraîche, and 0.5g of xanthan gum (previously dissolved in 35ml of water).
5. Heat the mixture to 70°C.
6. Slowly emulsify with 75g of cubed butter, blending until silky.
7. Strain the sauce, season with salt and vinegar, and let it cool.

## Equipment

- pot
- sieve
- immersion blender
- thermometer

## Source

- Original video: https://www.instagram.com/p/DGZboZ_IR_E/
- Recipe page: https://www.cliprecipe.com/recipe/4f700ebf-e925-49c0-95ea-95a60568e889
- Extracted: 2025-04-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt