Bacon Dashi

By polloazul

Ingredients

• Two 3-by-6-inch pieces konbu (kelp)
• 8 cups water
• 1/2 pound smoky bacon, preferably Benton’s

Preparation

Step 1

1. Rinse the konbu under running water, then combine it with the water in a medium saucepan. Bring the water to a simmer over medium heat and turn off the stove. Let steep for 10 minutes.

2. Remove the konbu from the pot and add the bacon. Bring to a boil, then turn the heat down so the water simmers gently. Simmer for 30 minutes.

3. Strain the bacon from the dashi, and chill the broth until the fat separates and hardens into a solid cap on top of it. Remove and discard the fat and use the dashi or store it. Bacon dashi will keep, covered, for a few days in the refrigerator.