Ever wondered why Japanese cuisine tastes so darn good? Well, you can thank the “fifth” flavor, or umami for that!
Jump to RecipeUmami is a category of taste – in addition to sweet, sour, salty and bitter – that was named in the early 1900s by a Japanese chemist called Kikunae Ikeda. It’s a pleasant savory flavor that comes from glutamate, a type of amino acid, and ribonucleotides, which occur naturally in many foods.
These days, Mr Ikeda’s discovery of the fifth flavor is well known and appreciated by foodies all over the globe – me included!
If you also enjoy the savory tastes of Japanese cooking you’re going to love this vegan stir fry sauce that I’ve created.
Featuring big flavor players such as garlic, maple syrup, soy sauce and sake wine, this vegan stir fry sauce hits all the right notes to make your Japanese dish sing.
I recommend serving this sauce up with your favorite crunchy stir fry veggies and tofu – a quick, easy and taste bud-tingling meal that everyone will love.
Vegan stir fry sauce – Japanese style
Ingredients
- 2 Cups vegetable broth
- 3 Tbsp. soy sauce
- 3 Tbsp. sake wine
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. maple syrup
- 1 clove garlic minced
To Thicken:
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
Instructions
- Combine all ingredients (except cornstarch and water) in a mason jar or small bowl. Shake or stir to combine.
- Stir-fry your veggies or tofu. When just about cooked add in the Japanese Style Vegan Stir-Fry Sauce and bring to a quick boil.
- Stir the cornstarch and water together until smooth. Slowly drizzle into the boiling stir-fry until desired consistency is reached. Serve over steamed rice or noodles.
Nutrition
Hi, is there a substitute for sake wine? Thank you!
You could use white wine or substitute with a Tablespoon of rice vinegar.