RECIPE: Umami oil ('XO Pepperoni Sauce')

Name: RECIPE: Umami oil ('XO Pepperoni Sauce')
Ingredients: 1 cup (240 ml) homemade or store-bought low-sodium chicken stock or dashi; ½ ounce (15 g) dried porcini, shiitake, or maitake mushrooms; 6 medium garlic cloves (15 to 20 g), smashed with the flat side of a knife; One 2-inch piece fresh ginger, cut into coin-sized disks; 2 medium shallots (about 3 ounces/90 g), roughly chopped; 4 ounces (120 g) pepperoni or Spanish dry-cured chorizo, very finely minced (see Notes); 4 ounces (120 g) bacon or pancetta, very finely minced (see Notes); ¾ cup (180 ml) vegetable or canola oil; 6 oil-packed anchovy fillets, finely minced; 1 tablespoon ground Korean chile flakes (gochugaru; see Notes); 2 dried bay leaves; 1 whole star anise; ½ cup (120 ml) Shaoxing wine; 2 tablespoons (45 ml) oyster sauce; 1 tablespoon (30 ml) fish sauce; 2 tablespoons (30 ml) light soy sauce or shoyu; 2 tablespoons (24 g) dark brown sugar

www.wpr.org

Recipe reprinted with permission from J. Kenji López-Alt.

View full recipe on www.wpr.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.wpr.org.

Share this recipe:

Cooking tools:

Food processor
Wok
Grater
Chef's knife
Cutting board
Saucepan
Stove
Microwave
Airtight container
Pot
Wooden spoon
Spatula
Refrigerator
Freezer
Serving bowl

Ingredients

1 cup (240 ml) homemade or store-bought low-sodium chicken stock or dashi
½ ounce (15 g) dried porcini, shiitake, or maitake mushrooms
6 medium garlic cloves (15 to 20 g), smashed with the flat side of a knife
One 2-inch piece fresh ginger, cut into coin-sized disks
2 medium shallots (about 3 ounces/90 g), roughly chopped
4 ounces (120 g) pepperoni or Spanish dry-cured chorizo, very finely minced (see Notes)
4 ounces (120 g) bacon or pancetta, very finely minced (see Notes)
¾ cup (180 ml) vegetable or canola oil
6 oil-packed anchovy fillets, finely minced
1 tablespoon ground Korean chile flakes (gochugaru; see Notes)
2 dried bay leaves
1 whole star anise
½ cup (120 ml) Shaoxing wine
2 tablespoons (45 ml) oyster sauce
1 tablespoon (30 ml) fish sauce
2 tablespoons (30 ml) light soy sauce or shoyu
2 tablespoons (24 g) dark brown sugar