Premium Keto Oyster Sauce (Edit recipe)

Oyster sauce is used in so many Chinese dishes. It only makes sense for me to ketofy this sauce since there are non available in the market. Next time you are at the grocery store, pick up a bottle of oyster sauce and compare the ingredients and the carb count! You will be surprised!

3 hours

30 minutes to 45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	34
Fat:	1 g
Carbohydrates:	3 g
Protein:	4 g
Cholesterol:	7 g
Sodium:	1507 mg
Fiber:	0 g
Sugars:	1 g
Calculated for total recipe.

by Keto Asian Flavours

Serves: 12-16

Ingredients

16 oz Jarred Oysters, with liquor (see notes)
1.5 oz dried Shiitake mushrooms
1 cup Clam Juice
1 cup Allulose
2 Tbsp Sea Salt
3 tsp Coconut Aminos
3 Tbsp Wheat-free Tamari
2 cups Water, divided (1.5 cups + .5 cup)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse the dried shiitake mushrooms in cold water. Drain and repeat the process a couple of times.
Place the mushrooms in a bowl with 1.5 cups of water and soak the mushrooms for 3 hours. Reserve the liquid for later use.
On medium high heat, add the allulose to a non stick pan. Once the allulose had started to brown, add the clam juice and mix well.
Add in all the other ingredients to the pan except for the half cup of water. Simmer to reduce the liquid.
Once the sauce has thickened, transfer the mushrooms and the oysters to the bowl filled with half cup of water.
Extract and squeeze out the excess water from both the mushrooms and oysters. Reserve the liquid by pouring it back into the sauce.
Filter the sauce using strainer and continue to simmer on low heat to desired consistency (about 20-30 minutes).