Step 1

Gently rinse the shiitake mushrooms to remove the dust on the surface. Transfer into a bowl and cover with 2-inches hot water. Soak until the mushrooms turn completely tender, 30 minutes to 1 hour. To test each mushroom, press the cap with your fingers. You shouldn’t feel any tough spots.

Step 2

Rinse the mushrooms in the soaking water by gently rubbing the caps with your fingers. Squeeze out extra liquid and transfer the mushrooms to a cutting board. Let the mushroom-soaking water sit for 10 minutes. Save the soaking liquid (we will use it later in this recipe). Slice the mushrooms into thin pieces.

Step 3

Heat peanut oil in a medium size pan over medium heat until warm. Add shiitake mushrooms. Cook and stir until both sides turns golden, 3 to 5 minutes. Add ginger and garlic. Cook and stir for another minute. Transfer everything into a food processor.

Step 4

Add 1 cup of the reserved mushroom-soaking liquid to the food processor. Puree until smooth. Return everything into the fry pan.

Step 5

Add light soy sauce, dark soy sauce, miso paste, syrup and five spice powder in a small bowl. Whisk until the miso paste has dissolved completely. Pour into the frying pan and stir to mix well.

Step 6

Cook over low heat until the sauce is brought to a gentle simmer and is thick enough to coat a spoon. If the sauce turns too dry, add a few more spoons of the mushroom-soaking water.

Step 7

Remove the pan from stove, add sesame oil, and stir to mix well. Transfer to a big bowl to cool.

Step 8

Once the sauce has cooled down completely, transfer to an airtight container and store in the fridge for up for 1 week or in the freezer for 2 months.