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.
To lend this dish its Asian flavors, Rose then tops the roiling mixture of bacon and onions with Japanese sauces and seasonings.
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
With the hash, soft egg, and dashi all prepared, Rose is ready to plate. "I like my eggs cooked at 61 and a half [degrees]," Rose said, "which will be pretty solid on the outside," but will still have soft yolk. To achieve the consistency he favors, Rose bathes the eggs for this dish in an immersion circulation for upwards of an hour.
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.
Between the richness of the egg, the smokiness of the bacon (in both the hash and dashi), and the savory influence of the Japanese ingredients, this dish is concentrated, comforting, and surely deserving of praise from even the most discerning bacon enthusiast.