Tokyo Twister Breakfast Bowl

SERVINGS

4

PREP TIME

10 min

TOTAL TIME

45 min

GLUTEN FREE

NO



This flavorful bowl is so much better than your normal breakfast. Dry aged Jones bacon, poached eggs and rice are a great way to start your day.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients
8 slices Jones Dairy Farm Dry Aged Bacon
1/4 cup reduced sodium teriyaki sauce
1 cup brown sugar
1 tablespoon wasabi powder
1 cup unsalted butter, melted and cooled to room temperature
3 large egg yolks, beaten
1 tablespoon plus 2 teaspoons lemon juice
1/4 teaspoon salt
dash hot sauce
4 large eggs
4 cups hot cooked rice
4 tablespoons chopped scallions
Shichimi togarishi (Japanese pepper blend), optional
DIRECTIONS
Preheat oven to 375°F. Line a baking sheet with foil and place a rack over the sheet. Spray the rack with pan spray. Dip each slice of bacon in teriyaki sauce then dip in brown sugar, turning to coat well. Place coated bacon on rack. Place pan in the oven and bake 20 minutes. Flip bacon slices and bake an additional 15 minutes, or until crisp. Let cool briefly on rack then remove and reserve.

In the top of a double boiler, mix together wasabi powder and 1 tablespoon water to form a paste. Add melted butter, egg yolks, lemon juice, salt, and hot sauce and whisk to blend. Heat over a pot of boiling water, whisking, until the sauce thickens, about 5 minutes. Keep sauce warm while preparing eggs.

Bring a pot of water to a boil and add a pinch of salt. Reduce heat to a simmer and gently crack eggs into the water. Poach eggs 5-7 minutes, or until desired doneness. Remove and reserve.

Place 1 cup hot rice in each of 4 bowls. Top with teriyaki bacon, poached egg, and wasabi hollandaise. Sprinkle with chopped scallions and optional shichimi togarishi.

Ingredients

Directions

8 slices Jones Dairy Farm Dry Aged Bacon
1/4 cup reduced sodium teriyaki sauce
1 cup brown sugar
1 tablespoon wasabi powder
1 cup unsalted butter, melted and cooled to room temperature
3 large egg yolks, beaten
1 tablespoon plus 2 teaspoons lemon juice
1/4 teaspoon salt
dash hot sauce
4 large eggs
4 cups hot cooked rice
4 tablespoons chopped scallions
Shichimi togarishi (Japanese pepper blend), optional
Preheat oven to 375°F. Line a baking sheet with foil and place a rack over the sheet. Spray the rack with pan spray. Dip each slice of bacon in teriyaki sauce then dip in brown sugar, turning to coat well. Place coated bacon on rack. Place pan in the oven and bake 20 minutes. Flip bacon slices and bake an additional 15 minutes, or until crisp. Let cool briefly on rack then remove and reserve.

In the top of a double boiler, mix together wasabi powder and 1 tablespoon water to form a paste. Add melted butter, egg yolks, lemon juice, salt, and hot sauce and whisk to blend. Heat over a pot of boiling water, whisking, until the sauce thickens, about 5 minutes. Keep sauce warm while preparing eggs.

Bring a pot of water to a boil and add a pinch of salt. Reduce heat to a simmer and gently crack eggs into the water. Poach eggs 5-7 minutes, or until desired doneness. Remove and reserve.

Place 1 cup hot rice in each of 4 bowls. Top with teriyaki bacon, poached egg, and wasabi hollandaise. Sprinkle with chopped scallions and optional shichimi togarishi.