David Chang

Presented in 2010

Bacon dashi with peas, cucumber, leeks and daikon

Serves 10

2 litres (70 fl oz) bacon dashi

10 raw sugarsnap peas

1 large English cucumber, thinly sliced

3 leeks, thinly sliced and sautéed in oil

1 quick salt-pickled daikon (see recipe below)

Bacon dashi

2 pieces konbu (8 cm × 16 cm/3¼ × 6¼ inches)

2 litres (70 fl oz) water

250 g (9 oz) piece of smoky bacon

Quick salt-pickled daikon

1 large or 3 small daikon radishes, peeled and cut into very thin slices

1 tablespoon sugar, or more to taste

1 teaspoon kosher or sea salt, or more to taste

Bacon dashi

Rinse the konbu under running water, then combine it with the water in a medium saucepan. Bring the water to a simmer over medium heat and turn off the stove. Leave to steep for 10 minutes.

Remove the konbu from the saucepan and add the bacon. Bring to a boil, then turn the heat down so the water simmers gently. Simmer for 30 minutes.

Strain the bacon from the dashi, and chill the broth until the fat separates and hardens into a solid cap on top of it. Remove and discard the fat and use the dashi or store it. Bacon dashi will keep, covered, for a few days in the refrigerator. Makes 2 litres (70 fl oz).

Quick salt-pickled daikon

Combine the daikon with the sugar and salt in a small mixing bowl and toss to coat. Leave it to sit for 5–10 minutes.

Taste: if the pickles are too sweet or too salty, put them into a colander, rinse off the seasoning, and dry in a tea towel. Taste again and add more sugar or salt as needed. Serve after 5–10 minutes, or refrigerate for up to 4 hours.

To serve

For each serving, pour approximately 200 ml (7 fl oz) of bacon dashi into a bowl or glass. Add a sugarsnap pea and a little of the cucumber, leek and daikon.

From Momofuku, David Chang and Peter Meehan, Clarkson Potter (a division of Random House Inc) (2009).

Great diversity. Best Chinese food I’ve ever had. Best coffee in the world! … It’s a grown-up slumber party. Lots of fun, well organised and the whole crew couldn’t have been more hospitable. DAVID CHANG, 2010