Try our handcrafted recipe for umami sauce, made with a blend of umami-packed ingredients like soy, miso and katsuobushi. This sweet and salty sauce is ready to bring huge savoury flavour to your cooking.
Place garlic and vegetable oil in a small saucepan over medium heat. Allow to lightly fry for 30 seconds - 1 minute until fragrant and garlic pieces turn light brown.
2 garlic, 1 tsp vegetable oil
Pour in the sauce mix and katsuobushi. Whisk together for a few minutes, until the sauce thickens, then switch off the heat.
1 tbsp bonito flakes / katsuobushi
Add in your sesame oil and white miso paste and stir until combined. Use straight away or store in an airtight jar in the fridge for up to a week.
½ tsp sesame oil, 1/2 tsp white miso paste
Consistency - This sauce is intentionally thick, similar in consistency to oyster sauce. If you prefer it a little runnier, you can stir in a little extra water, soy sauce or dashi stock to get it how you like it.
Avoid Burning - As it has a high sugar ratio, the sauce will burn if you have the heat set too high, so we recommend using it AFTER cooking.
Make it Spicy - Add a tablespoon of Korean gochujang (chilli paste) or gochugaru (chilli flakes) to taste.
Add Citrus - Try it with a splash of lemon juice, lime juice or yuzu, similar to ponzu sauce.
Make it Sweeter - Add more sugar or mirin if you like a more mellow taste while still keeping the full flavour profile.
More Intensity! - If you want even more umami goodness, you can experiment with more flavours that contain glutamate, such as Parmesan cheese, tomato sauce or our favourite - Vegemite (or Marmite)!