Best 3 Bacon Dashi Recipes

**Bacon Dashi: A Unique and Savory Ingredient for Your Culinary Creations**

Bacon dashi is a unique and flavorful ingredient that can add a savory depth of flavor to your cooking. Made from bacon fat and kombu seaweed, this Japanese-inspired broth is a versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and marinades. Whether you're a seasoned chef or a home cook looking to add a new flavor to your repertoire, bacon dashi is a must-try ingredient.

This article provides three delectable recipes that showcase the versatility of bacon dashi. From a rich and flavorful ramen broth to a savory bacon dashi gravy, these recipes offer a range of options to tantalize your taste buds. Discover how bacon dashi can transform ordinary dishes into extraordinary culinary experiences. So, get ready to embark on a culinary journey with bacon dashi as your guide, and elevate your cooking skills to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

DASHI

Dashi image

Provided by Alton Brown

Time 1h

Yield 2 quarts dashi

Number Of Ingredients 3

Ingredients

2 (4-inch) square pieces kombu
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups

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.

TAKOYAKI

Takoyaki image

Takoyaki, which literally means "grilled octopus" in Japanese, are slightly crispy balls of pan-fried savory batter filled with diced cooked octopus and other flavorings. They are typically garnished with tangy takoyaki sauce, mayonnaise, ground dried seaweed and dried bonito flakes, and the combination is super tasty. (You can find these items at specialty grocers or online.) One of Japan's most popular street snacks, takoyaki originated in Osaka in the 1930s and can now be found across the country, and abroad. Although people generally buy takoyaki, you can also make them at home. The process of forming the balls takes some practice, but it isn't difficult. You will need a special molded pan, though. And if you don't like octopus, no problem! You can substitute other ingredients, such as cooked shrimp, chicken, bacon or sausage, tofu, vegetables, even cheese. Just be sure to eat the takoyaki right away - they are best piping hot.

Provided by Food Network Kitchen

Time 1h20m

Yield 24 to 40 takoyaki (depending on your pan)

Number Of Ingredients 16

Ingredients

1 1/2 cups Dashi, recipe follows (or 1 1/2 teaspoons instant dashi powder, such as Ajinomoto's Hondashi, dissolved in 1 1/2 cups water)
2 large eggs
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
Vegetable or canola oil, for the pan
4 ounces cooked octopus, cut into 1/3-inch pieces
3 scallions, thinly sliced
1/3 cup tenkasu (tempura bits)
2 tablespoons drained beni shoga or kizami beni shoga (pickled red ginger), minced
Takoyaki sauce
Mayonnaise, preferably Japanese Kewpie (in a squeeze bottle)
Aonori (powdered or flaked dried green seaweed)
Katsuobushi (dried bonito flakes)
One 4-inch-square piece kombu (dried kelp; about 10 grams)
3/4 cup packed katsuobushi (dried bonito flakes; about 15 grams)

Steps:

Whisk together the Dashi and eggs in a large bowl. Add the flour, baking powder and salt and whisk just until smooth. Transfer the batter to a 1-quart measuring cup or bowl with a spout for easy pouring.
Heat a takoyaki pan over medium heat (see Cook's Note). Generously grease the "holes" and the entire surface using a pastry brush. Fill each hole about three-fourths of the way with batter (see Cook's Note). Working quickly, place the following in each hole: 2 to 3 pieces of octopus, a pinch of scallions, a pinch of tenkasu and a pinch of beni shoga. (If you find that the batter is cooking too quickly, reduce the heat a bit. It may take a few tries to get the timing down.)
Top off each hole with a little more batter - it's fine if it overflows a bit. Let cook until the bottom of each takoyaki is set but the inside is still wet, about 3 minutes. Working quickly, use 1or 2 skewers or chopsticks (I find it easier with 2) to turn each takoyaki about 90 degrees, cutting through any batter on the surface between the holes and "scraping" it into each hole as you go, forming a rough ball shape. Let any batter run out of the balls and when it starts to set, turn the balls completely over and cook, regularly rotating them until they are evenly golden brown all over and just cooked through, 3 to 4 minutes more (cooking time will depend on the size of the takayoki).
Remove the balls to a platter, drizzle with takoyaki sauce and mayonnaise and then sprinkle with aonori and katsuobushi. Serve immediately and repeat with the remaining ingredients as needed.
Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you're short on time but it does lend a little extra flavor.) Heat over medium heat until the water comes to a near boil, but doesn't actually boil, about 5 minutes. Discard the kombu.
Add the katsuobushi evenly over the water, bring to a boil over high heat and then immediately remove from the heat. Let steep for about 10 minutes without stirring.
Pour the dashi through a fine-mesh strainer into a bowl or quart-size measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy and/or bitter.
Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days. Makes about 2 1/2 cups

BACON DASHI

Bacon Dashi image

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

Ingredients

2 (3-by-6-inch) pieces konbu
1/2 pound smoky bacon

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.

Tips:

To save time, use pre-cooked bacon. You can also cook the bacon ahead of time and store it in the refrigerator for later use.
If you don't have mirin, you can substitute dry sherry or white wine.
To make the dashi ahead of time, simply let it cool completely and then store it in the refrigerator for up to 3 days.
This dashi can be used in a variety of dishes, such as soups, stews, and ramen.
To make the bacon dashi even more flavorful, you can add other ingredients such as ginger, garlic, or mushrooms.

Conclusion:

Bacon dashi is a delicious and versatile ingredient that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator for later use. If you are looking for a new and exciting way to add flavor to your cooking, I highly recommend trying bacon dashi.