tmedia
Main content

https://www.lifestylefood.com.au/recipes/12441/bacon-dashi-with-peas-cucumber-leeks-and-daikon

LifestyleFOOD.com.au

Bacon dashi with peas, cucumber, leeks and daikon

At New York’s Momofuku, Dave Chang mixes funky Korean food and down-home country cured Kentucky hams with serious wines, loud music and communal tables. Watch as this self-confessed ‘bad-ass’ chef forces east to meet west, and old to meet new – and gets away with it.

Ingredients

  • 2L of bacon dashi (recipe on next page)

  • 450g 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

  • 250g piece of smoky bacon

  • Quick-salt pickled daikons

  • 1 large or 3 small daikon radishes, peeled and cut into very thin slices

  • 1 tbsp sugar, or more to taste

  • 1 tsp kosher salt, or more to taste

  • Dashi-braised daikon (Makes 8 pieces)

  • 2 medium daikon, each a little more than an inch in diameter

  • 4 cups of dashi (homemade or instant)

  • Pickled mustard seeds (Makes about 1 cup)

  • 1 cup yellow mustard seeds

  • 1½ cups water

  • 1½ cups rice wine vinegar

  • ½ cup sugar

  • 1 tbsp kosher salt

Method

  • 1.

    To serve

  • 2.

    For each serving, pour approximately 200ml of bacon dashi into a bowl.

  • 3.

    Plate with sugar snap peas, cucumbers, leeks and daikon.

  • Bacon dashi:

  • 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 ten 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.

  • Quick-salt pickled daikons:

  • 1.

    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.

  • 2.

    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 after five to ten minutes, or refrigerate for up to four hours.

  • 3.

    Braised short rib with soy apple marinade, apples and pears

  • Dashi-braised daikon:

  • 1.

    Scrub the daikon, peel it, and cut it into 1”thick disks.

  • 2.

    Bring the dashi to steady simmer in a small pot on the stove. Add the daikon and simmer for 30 minutes, until it is tender but not falling apart. At this point, you can cool the daikon in the dashi and store it in the refrigerator for up to a day, until ready to use.

  • 3.

    When you're ready to serve, bring the dashi back up to a simmer and hold it there until the daikon is warmed through, five or so minutes. Scoop the daikon out of the dashi to serve. (The dashi can be reserved for another use or discarded.)

  • Pickled mustard seeds:

  • 1.

    Combine the mustard seeds, water, vinegar, sugar and salt in a small saucepan and bring to the gentlest of simmers over low heat. Cook the mustard seeds, stirring often, until they're plump and tender, about 45 minutes. If the seeds look to be drying out, add water as needed to the pot to keep them barely submerged.

  • 2.

    Cool and store in a covered container in the refrigerator. Pickled mustard seeds will keep for months.

  • To serve:

  • 1.

    Put a couple of tablespoons of the reduced braising liquid in the centre of each of eight large white plates.

  • 2.

    Lay a piece of apple and a piece of pear across the pool of liquid (cut the fruit lengthwise in half if they’re thick) and nestle a braised daikon disc up against it.

  • 3.

    Lay the green part of the blanched spring onion across the fruit (the white should be sticking out like the minute hand on a clock).

  • 4.

    Slice the chunks of short ribs into three or four 1cm-thick slices each, and shingle them over the spring onion green. Fold/wrap the spring onion back around over the meat, carefully perch the mustard seeds atop the daikon, and sprinkle the meat with sea salt.

  • 5.

    Serve at once.

Notes

Adapted from Momofuku by David Chang and Peter Meehan.
Copyright © 2009. Published by Clarkson Potter, a division of Random House, Inc.




www.melbournefoodandwine.com.au

» Metric Converter

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings