VEGAN AYAMASE – SIMI AND TEMI PEPPER MIX

Pour the pepper mix into a bowl, pour 3 cups of warm water over your mix.

Let soak for at least two hours.

1. Pour 6 cups of boiling water over your dried wood ear mushrooms. Let soak for 10 mins.
2. In a medium pot, bring 4 cups of water to a boil. Add ½ of your onions along with your shiitake and beechwood mushrooms.
3. Add 1 tbs of bouillon and salt and let simmer over medium-low for 15 mins
4. While the broth is coming together, rinse and massage woodear mushrooms until you no longer see or feel dirt/debris.
5. Drain the water from the wood ear mushrooms. Add the wood ear mushrooms to the stock with the remaining mushrooms. Turn off heat and set aside.

1. In a heavy-based pot over low heat, bleach your palm oil covered for 12 mins. Use a timer.
2. After 12 mins, remove the lid and saute the remainder of the onions. Increase the burner to medium-high. Add your locust beans. Let cook for 3 mins or until onions are translucent.
3. Gradually pour in your soaked ayamase, with water, into the pot. Fry for 15 mins, stirring occasionally.
4. Drain the mushrooms from the mushroom stock, and add the mushrooms to the ayamase. Reduce heat to a simmer, cook for 10 mins.
5. Add the remaining salt and bouillon, adjust to taste. Cook for 5 mins.