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Umami is the result of glutamic acid (ions) getting in touch with the tongue. Glutamic acid in fish sauce is the result of a fermentation process, which involves bacteria doing the work of breaking down fish components. Glutamic acid easily dissolves in water though. This is after all, how it was detected millennia ago and centuries ago verified by creating ...


Flour paste. Mix flour with water and a bit of salt. Go for a thick glaze-like consistency, and use it instead of the egg. Give it at least 10 minutes to hold before frying, and try to hold the edges closed with tongs when initially frying.


I don't think gelatin is vegetarian unless specified. Gelatin is made from animal bones.


Mushrooms (esp Shiitake), tahini, tomatoes, miso, gochunjang/doubanjang, furu/sufu, seaweed, (brewed) soy sauces, fermented soybean or wheat pastes, shiitake/shiitake soy sauce can all bring umami (some Types of Doubanjang or fermented tofu might not be vegan, check what brand you use...). The one problem for extreme umami is that it works even better with ...

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