Place the bacon rasher onto a baking parchment lined baking tray and place under a hot grill in the oven.
Cook until just beginning to crisp then turn the bacon and cook for a further couple of minutes. Then cool
Place the paua, along with the cooked bacon and rendered fat into a heat proof bag. Add the sesame oil to the bag and vacuum seal.
Place into a water bath that has been preheated to 85°C, then cook for 12 hours. Remove the paua and leave to fully cool before cutting.
DASHI
500ml cold water
10g dried Kombu or wild foraged kelp
10g bonito flakes
Pour the konbu into a pot then pour the water over the konbu. Leave the konbu to sit for 30 minutes to an hour then remove the konbu and slice some small slits on either side of the softened kombu. Place back into the water and leave to sit for another few hours.
After his time, place the pot along with the water and kombu over a high heat. Bring to the boil, then reduce the heat and simmer for 20 minutes.
Add the bonito flakes, then bring back to a simmer. Immediately remove from the heat and leave to sit and infuse for 5-10 minutes before straining.
CHAWANMUSHI
With a stick blender or processor, blend together the kina, eggs, soy, mirin, salt and dashi. Pass through a sieve and leave to rest for an hour to release air bubbles.
Place the diced paua & spring onions into 8 chinese tea cups or something similar then top up with the kina chawanmushi mix.
Steam for 15-20 minutes until the chawanmushi are just set.
Plating Up
Serve immediately and garnish with some wild beach herbs if you wish.
