Best 3 Bacon Dashi Recipes
Bacon dashi is an innovative ingredient in the culinary world that adds a unique umami flavor to dishes. This simple broth, made from bacon, is a great way to add depth and richness to soups, stews, and sauces. Bacon dashi is a perfect solution for those looking to add a layer of flavor to their favorite recipes, and it can also be used as a cooking liquid for rice or noodles. This article will provide you with the best recipe to cook bacon dashi, offering a step-by-step guide and tips for achieving the perfect broth.
Check out the recipes below so you can choose the best recipe for yourself!
DASHI STOCK (KONBUDASHI)
Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.
Provided by Kyle Hildebrant
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h
Yield 8
Number Of Ingredients 3
Steps:
- Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
- Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
- Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.
Nutrition Facts : Calories 12.2 calories, Carbohydrate 2 g, Protein 1 g, Sodium 111.1 mg
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.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 2 quarts
Number Of Ingredients 2
Steps:
- 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.
DASHI
Provided by Alton Brown
Time 1h
Yield 2 quarts dashi
Number Of Ingredients 3
Steps:
- Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
- Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
- Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
- Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
- Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the dashi will be. Use fresh vegetables, quality kombu, and katsuobushi.
- Soak the kombu overnight: This allows the kombu to fully hydrate and release its flavor into the water.
- Use the right amount of katsuobushi: Too much katsuobushi can make the dashi bitter. A good rule of thumb is to use about 1 ounce of katsuobushi per 4 cups of water.
- Don't boil the dashi: Boiling the dashi will make it cloudy and bitter. Bring the dashi to a simmer and then remove it from the heat.
- Let the dashi cool before using: This allows the flavors to meld together.
Conclusion:
Bacon dashi is a versatile ingredient that can be used in a variety of dishes. It adds a rich, smoky flavor to soups, stews, and sauces. It can also be used as a marinade or dipping sauce. With its unique flavor, bacon dashi is sure to become a favorite in your kitchen.
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