Cuisine : Cuisine, Issue 144
Seafood is the answer for fuss-free meals when you've got other fish to fry, says Ginny Grant CLAMS, BACON & DASHI SERVES 4 A highlight of the Melbourne Food and Wine Festival this year was David Chang of Momofuku in New York. His smoked bacon dashi was a revelation -- especially in his playful take on shrimp and grits. This clam dish is inspired by a version of his dashi in his cookbook Momofuku. I serve it with a crusty baguette -- it's delicious for mopping up the broth. canola oil for frying 6 rashers smoked streaky bacon, cut into pieces 600ml water 5cm piece ginger, peeled and cut into thin matchsticks 4 spring onions, thinly sliced on the diagonal 1 teaspoon instant dashi (see note) 1 tablespoon soy sauce 1 tablespoon mirin (see note) 1.5kg clams, cleaned of grit RECIPES AND FOOD STYLING BY GINNY GRANT PHOTOGRAPHY BY AARON McLEAN STYLE EDITOR TAMARA WEST In a frying pan, heat a little oil, add the bacon and fry until crisp. Drain on paper towels. In a large wide saucepan, heat the water with the ginger and 3 of the spring onions. When it comes to the boil, add the dashi, stir to dissolve then add the soy sauce and mirin. When the mixture comes back to the boil, add the clams, cover with a tight-fitting lid and steam for a few minutes until all have opened (discard any that don't open). Spoon the clams into warmed bowls, add some broth to each, garnish with the remaining spring onion and sprinkle with the bacon. Serve immediately. Wine A complex style of Sauvignon Blanc like Dog Point Section 94. Note: instant dashi and mirin are usually available in the international or Japanese section of supermarkets. 80 CUISINE Summertime is when we most resent being stuck inside working while there is all the glorious sunshine to enjoy. We want to linger on the deck or in the garden for as long as possible. A quick meal is in order -- and often seafood is the top choice as it's quick to fry or barbecue, feels light to eat and only needs a simple salad to accompany it.
Cuisine, Issue 145