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Bacon Dashi

This bacon recipe from chef David Chang's "Momofuku" cookbook is used to make his Slow-Poached Eggs with Shrimp and Grits. Photo courtesy of Gabriele Stabile.

  • yield: Makes 2 quarts

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Ingredients

  • 2 (3-by-6-inch) pieces konbu
  • 1/2 pound smoky bacon

Directions

  1. Step 1

    Rinse konbu under running water. Transfer konbu to a medium saucepan and add 8 cups water. Bring water to a simmer over medium heat. Turn off stove and let stand for 10 minutes.

  2. Step 2

    Remove konbu from saucepan and add bacon. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer. Simmer bacon for 30 minutes.

  3. Step 3

    Remove bacon from saucepan. Transfer liquid to an airtight container and chill until fat separates and hardens on top. Remove fat and discard. Store dashi covered and refrigerated, up to 3 days.

Source
The Martha Stewart Show, November 2009

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Reviews (1)

  • Jo531 16 Jun, 2010

    How fascinating! Water flavored with Kombu and bacon to use with grits.