Cassava syrup is sold at health food stores. It’s thick like corn syrup but sweeter. As a substitute, try agave syrup, but it’ll be thinner in consistency, and you’ll have to adjust quantities. A light-colored soy sauce is great for creating umami and slowly controlling the color. If you don't have it, just use Kikkoman.This is a work in progress so experiment and please provide your feedback and insights! As of this writing, 7/25/19, I just made the sauce so I don’t know how long it will keep. However, I venture, it will be fine for a 2 weeks.
Servings: 1cup
Ingredients
1cuppineapple juicesuch as Trader Joe's canned
2tablespoonscassava syrup
1 ½tablespoonslight soy saucesuch as Pearl River Bridge Premium Label
In a measuring cup, stir together the juice, cassava syrup, soy sauce, salt, and MSG. Let sit for about 10 minutes to meld flavors. Then taste and adjust things to arrive at a savory-salty-very-lightly sweet finish. You want to make the condiment a little uncomfortably too salty because when you use it, you'll likely be diluting it with water, lime juice, etc. Push it a bit, then jot down your proportions for the future. Or, hedge by keeping the vegetarian fish sauce moderately salty and remember to add salt when you use the condiment in dishes.
If you want a clear liquid, let the condiment sit for a few hours then decant to a jar or bottle. Use a coffee filter for super clear results. Store in the fridge and bring to room temperature before using.