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The prune puree enhances the savory flavors of the soy sauce, garlic, and ginger while still allowing for lower levels of salt and sugar.
Combine all the ingredients in a medium saucepan and heat to 200F/93C. Lower the temperature to a gentle summer (approx 180F/82C). Continue to simmer for 20 minutes, stirring occasionally to avoid burning. Cool completely, then cover and refrigerate until ready to serve.
Prune puree 531.5g
Brown sugar 174.33g
Soy sauce 93.57g
Rice vinegar 55.6g
Garlic granules 2.9g
Ginger, powdered 2.91g
Black bean flakes 34.8g
Fish sauce 22.3g
Water 173.4g
Shiitake mushroom powder 1.35g
Tamarind puree 20.5g
Salt 2.22g
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