Bacon Dashi

From Momofuku Cookbook. Makes 2 quarts.

Ingredients

1. 2 pieces konbu
2. 8 cups water
3. 1/3 pound smoky bacon

Instructions

1. Rinse konbu under running water.
2. In a medium saucepan, simmer konbu with water over medium heat, then turn off the stove and let steep for 10 min.
3. Remove konbu from pot and add bacon. Bring to a boil, then turn down heat to a gentle simmer. Simmer for 30 min.
4. Strain bacon from dashi, and chill the broth until the fat separates and hardens into a solid cap on top. Remove and discard the fat. 
5. The dashi will keep, covered, for a few days in the refrigerator.