The first step to making chef Rose's hash is to render the fat out of chunks of bacon in a pan over high heat.
Rose lets the bacon cook for a few minutes, stirring occasionally.
On to Onions
He then adds chopped white onion to the pan and continues to sauté.
A Japanese sesame and spice blend, white soy, and mirin go into the pan in intervals as the bacon and onion crisp up.
Hash Browning, Part 1
It goes from here...
Hash Browning, Part 2
Just a Dashi
He plates the dish by first laying down a bed of bacon hash, then placing the soft egg in the center of the bowl. He then spoons on his bacon dashi—a broth made from simmered kombu, bacon, and bonito flakes that is cooked for 45 minutes, rested for 20 more, then strained through cheese cloth and seasoned with soy.
To finish the dish, Rose adds a sprinkle of crushed Japanese nori, or dried seaweed.
Ready to Eat
Chef Joseph Rose's slow-poached egg with bacon-and-onion hash, bacon dashi, and nori flakes, plated.