Gastronomixs

Smoked bacon and kombu dashi

Dashi is a broth made from kombu (seaweed) and katsuobushi (dried bonito flakes) and is a basic ingredient in Japanese cuisine just like stock is in Western cuisine. It contains a huge amount of umami flavour and can easily be combined with Western dishes. In this variant, we use smoked bacon and kombu to give the dashi a Western character. 

Smoked bacon and kombu dashi

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

100

g

kombu

2

litres

water

150

g

smoked bacon

Preparation method

  • Remove the white powder from the kombu by rubbing it with a dry cloth. This would otherwise make the dashi cloudy.
  • Measure the water and put it in a pan together with the kombu.
  • Heat together to 60°C and leave the kombu to infuse its flavour in the water for around one hour.
  • Add the bacon and heat to 80°C. Leave to infuse for another hour.
  • Set aside to cool and then store in the refrigerator.

Serving suggestions

  • As a basic ingredient in clear soups, e.g. with vacuum-cooked leek chiffonade, slow-cooked bacon, and pea mousseline.
  • As a poaching liquid for whitefish, such as cod or pike perch.

Previous page