Momofuku week, Bacon dashi with clams
Oh my. This dish is so delicious. In the Momofuku cookbook David Chang writes about the substitution of smoky American bacon for dried and smoked Japanese fish in dashi broth as an important early success and an example of the philosophy behind their cooking.
We respect tradition and we revere many traditional flavor profiles, but we do not subscribe to the idea that there’s one set of blueprints that everyone should follow. I think that in the questioning of basic assumptions–about how we cook and why we cook with what we do–is when a lot of the coolest cooking happens.
Bacon dashi really does look and smell like traditional dashi, but is unctuously porky instead of fishy. I simmered quartered new Yukon potatoes in the bacon dashi, then tossed in Manila clams just until they opened. Topped with julienned green onions and crispy bacon, this dish is so simple, warming, and fulfilling. There really isn’t anything more to say.