No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Bacon Dashi

Source: The Martha Stewart Show, November 2009


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


  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. 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. 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.

Reviews (1)

  • Jo531 16 Jun, 2010

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

Related Topics