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.
The Martha Stewart Show, November 2009
- 2 (3-by-6-inch) pieces konbu
- 1/2 pound smoky bacon
- 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.
- 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.
- 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.
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