2 liters of bacon dashi (recipe below)
450 grams raw sugar snap peas, julienned
2 large raw English cucumbers, sliced
3 leeks, sliced and sautéed in oil
2 medium salt pickled daikon (recipe below)
Bacon dashi (Makes 2 litres)
2 pieces konbu, 8cm x 16cm
8 cups water
250 grams piece of smoky bacon
Quick-salt pickled daikons
1 large or 3 small daikon radishes, peeled and cut into very thin slices
1 tablespoon sugar, or more to taste
1 teaspoon kosher salt, or more to taste
For each serving, pour approximately 200ml of bacon dashi into a bowl.
Plate with sugar snap peas, cucumbers, leeks and daikon.
Bacon dashi: 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 ten minutes. 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. 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.
Quick-salt pickled daikons: Combine the daikon with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for five to ten minutes.
Taste: if the pickles are too sweet or too salty, put them into a colander, rinse off the seasoning, and dry in kitchen towel. Taste again and add more sugar or salt as needed. Serve
bacon recipe courtesy of: Dave Chang, Momofuku, Main Office: 853 Broadway, Suite 1211, New York, New York 10003