Recipe courtesy of Elijah Pulley, CCC, Executive Chef, Columbia Yacht Club (Chicago)
- dried kombu - 2 oz.
- dried shiitake mushrooms - 2 ea.
- water - 4 qts.
- smoked bacon - 2 lbs.
- toasted sesame oil - 1 Tbsp.
- fish sauce - 1/2 tsp.
- ground white pepper - to taste
- ground black pepper - to taste
- slurry - 3 Tbsp.
- Idaho potato (peeled and julienned on a mandolin) - 6 oz.
- whole extra-large Grade A egg - 1 ea.
- scallions (cut on extreme bias) - 2 oz.
- carrot (peeled and grated) - 2 oz.
- red bell pepper (deseeded and julienned finely) - 1 oz.
- fresh cilantro leaves - 4 ea.
- lime wedges - to taste
- kosher salt - to taste
Procedure for Bacon Dashi
- Soak the kombu and dried shiitake in 4 qts. of water for 35 minutes before turning on heat.
- Turn heat on low and allow the water to come to a low simmer/steam. Continue for 30 minutes.
- Remove the kombu and add in the smoked bacon.
- Allow the stock to simmer for 1 hour, skimming fat off the top.
- Pour the stock through a fine mesh strainer.
- Add sesame oil and fish sauce.
- Season with salt and white pepper.
- Thicken stock slightly with slurry.
- Fill the stock pot with water and bring it to a boil.
- Gently drop the egg into boiling water and poach.
- Place the potato noodles in a sauté pan with 8 oz. of dashi broth. Bring to a simmer and cook for 3 minutes.
- Add scallions, carrot and bell pepper to the dashi and potato noodle mixture. Bring to a rolling boil and transfer to a serving bowl.
- Place poached egg on top.
- Season egg with kosher salt and ground black pepper.
- Garnish broth with cilantro leaves (4 pieces).
- Serve with lime wedges. Season to taste.