Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Bacon Dashi 3.3 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 quarts 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. Ingredients 2 (3-by-6-inch) pieces konbu ½ pound smoky bacon Directions 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. Rate it Print