Ingredients
- 245g (½ lb) Tomatoes, Sliced Thin
- 245g (½ lb) Onions, Sliced Thin
- 120g (¼ lb) Beets, Sliced Thin
- 245g (½ lb) Cauliflower, Sliced Thin
- 245g (½ lb) Celery, Sliced Thin
- 90g (3 oz) Neutral Flavored Oil
- 75g (5 Tbsp) Umami Powder
- 1000g (1 quart) Water (split in 2)
- 56g (2 oz) Salt
Equipment
- Large Sauce Pan
- Baking Sheet
Timing
Active Time: 35 Minutes
Total Time: 2 Hours
Yield
1 Quart
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Coat Vegetables
Preheat an oven to 400°F.
Mix the tomatoes, onions, beets, cauliflower, and celery. Coat all the vegetables with neutral flavored oil.
Dust the vegetables with umami powder and mix until all combined.
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Roast Vegetables
Spread the vegetables evenly on a baking sheet and place it in the oven.
Roast the vegetables until dark golden brown and charred.
Remove from the oven and place in a pan with half of the water.
Deglaze the sheet pan with the remaining water and add the deglazed liquid to the pan.
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Simmer Vegetables
Heat the pan over low heat to just barely a simmer. Do not boil as it will make the liquid cloudy.
Simmer the liquid with the vegetables for 30 minutes.
-
Strain Liquid
Pass the liquid through a 100 micron super bag.
Cool and skim any fat off the top of the umami sauce.
Serve anywhere you would use soy sauce.
Based on 1 Review(s)
4 Comments.
Approx how many Tbsp’s are in a 100g serving of the umami powder?
1 tbsp of umami powder is about 10g, so there is about 10 tbsp per 100g serving.
Thank you! On storage, how long does this keep?
With such a high amount of salt, this recipe can last for months in a sealed container in the refrigerator.