Bacon/Dashi Potato Purée
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Credit: Jason Kwon, Chef/Owner, Joshu-ya Brasserie, Berkeley, Calif.
The National Culinary Review, March 2012
Ingredients
3-4 medium-sized Idaho potatoes
3 slices bacon
2 T. unsalted butter
2 garlic cloves, minced
¾ T. salt
¾ T. pepper
½ t. white truffle oil
1 cup dashi (recipe follows), divided
Dashi
1 piece (4 x 6 inches) kombu
4 cups filtered water
½ cup loosely packed bonito flakes
½ cup mirin
½ cup sake
½ cup soy sauce
Salt, as needed
Instructions
1. Skin potatoes; cook in boiling water until fork tender. Put in strainer; rinse twice in cold running water.
2. Saute bacon in butter on low to medium heat. Once fat has rendered, caramelize garlic (about 10 minutes).
3. In blender, put ½ cup dashi and bacon/garlic mixture; purée until silky smooth. Add potatoes and remaining dashi; purée. Adjust seasoning with salt and pepper.
4) Drizzle with truffle oil.
Dashi
Method: Wipe kombu clean; remove grit. In water, simmer over medium heat. When water comes to a boil, remove from heat; add bonito flakes. Add mirin, sake, soy sauce and salt. Return to heat; boil for 7 minutes. Remove kombu.
Yield
3-4 servings
Tags
Pork, Soup, The National Culinary Review
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