4000. CRAZY-FAST RAMEN with BACON, EGG and KIMCHI

2 strips of bacon, diced

2-3 scallions

kimchi, roughly chopped

a couple tablespoons of kimchi brine

a package of fresh ramen noodles

soy sauce

toasted sesame oil

rice vinegar

mirin

one egg

chile oil

toasted nori strips

First, sauté two strips of diced bacon in a skillet over medium heat. Once the bacon bits are crisp, scoop them onto a paper-towel lined plate, then add two to three chopped scallion whites to all that delicious bacon fat in the skillet (save the scallion greens for later!). Once the scallions start to soften, add a big handful of roughly chopped kimchi and a couple of tablespoons of kimchi brine straight from the jar. Cook for another two minutes until kimchi softens, then remove from heat.

Meanwhile, bring a medium saucepan of water to a boil. Add a package of fresh ramen noodles and boil for just a couple of minutes until they’re springy and tender, then drain in a colander and rinse under cold running water. 

Add the noodles to your skillet with the cooked bacon bits, some chopped fresh kimchi (for tang and crunch), and a splash each of soy sauce, toasted sesame oil, rice vinegar, and mirin. Cook for a minute or two over medium heat, tossing until combined and noodles are warmed through, then transfer to a plate or shallow bowl.

Poach an egg in a medium saucepan of barely-simmering water with a splash of white vinegar. Use a slotted spoon to transfer the egg to your bowl of noodles, then top with some toasted sesame seeds, and those reserved scallion greens. Add a dash of chile oil or some toasted nori strips if you’re feeling fancy.

bacon recipe source: Christina Chaey, Bon Appétit Test Kitchen, January 20, 2016

3922. BACON, EGG and CHEESE TAMAGOYAKI (ROLLED OMELETTE)

Yields: 1 serving


2 eggs
1 tablespoon sugar
1 teaspoon mirin
1 teaspoon soy sauce
1 tablespoon bacon bits
1 tablespoon shredded cheese
1/4 teaspoon salt
1 teaspoon oil

Crack eggs and mix with sugar, mirin, soy sauce and salt. Once whisked, add the bacon and cheese.

Heat the frying pan on a medium high heat. Once hot, use a paper towel to spread a little oil out on on the pan.

Carefully pour about 1/4th of the egg mixture into the pan. Once it starts to set, roll it over to the side of the pan. Use paper towel to spread a little more oil to the pan.

Pour another fourth of the egg mixture in the pan, touching up against the cooked egg. Once it sets, roll it over the side again.

Keep continuing this process until you've used all the egg. Transfer to a cutting board to cool, then slice into pieces.


bacon recipe source: Otaku Food

3789. TERIYAKI BACON WRAPPED TOFU

yields 4 servings

1 block extra firm tofu

8 slices bacon

1/4 cup soy sauce

1/4 cup mirin

3 tablespoon sugar

Cut tofu into 8 blocks. Wrap in paper towels for 15 minutes to pull out excess water. Add soy sauce, mirin and sugar in small pan over medium heat. Once tiny bubble start to appear, let it cook for 10 minutes reduced by half. Remove from heat. Wrap each block of tofu with a slice of bacon. Heat skillet over medium high heat. Add tofu and cook 5 to 6 minutes per side. Drain pan to remove excess fat. Once bacon has fully cooked, brush with teriyaki sauce.

bacon recipe source: Otaku Food

3785. BACON and EGG BREAKFAST RAMEN

serves 1

Chili Oil

1 tablespoon oil

2 cloves garlic, niced

1 tablespoon chili flakes

Soy Dressing

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon sugar

1/2 teaspoon dashi granules

Noodles

1 portion thick ramen noodles

3 crispy bacon

1 slow poached egg

Garnish

seaweed strips

sliced green onions

katsuobushi

toasted black sesame seeds

Heat up 1 tablespoon of oil in a small pan over medium-low heat. Add the garlic and chili flakes and cook, stirring, until the mixture heats up and sizzles, about 1-2 minutes. Do not burn – since this is a small amount, keep the heat low. You want the garlic mellow and the chili flakes to just release their spice. Remove from the pan and set aside to cool.

Mix together the soy dressing together in a small bowl. Set aside.

Cook the noodles according to the package and drain well. Toss with the soy dressing, to taste. Place the noodles in a shallow bowl and top with pork belly and a poached egg. Garnish with seaweed strips, green onions, katsuobushi, and toasted black sesame seeds. Serve with a generous amount of chili oil. Mix and enjoy!

bacon recipe source: Stephanie Le, i am a food blog (@iamafoodblog), September 6, 2015

3767. BACON and EGG LO MEIN

Serves: 4

6-7 slices of bacon, chopped

1 medium sweet onion, chopped

2-3 carrots, sliced diagonally

4 garlic cloves, minced

3 scallions, finely chopped

1 teaspoon extra light olive oil or bacon grease

2 eggs

8 ounces lo mein egg noodles

2 tablespoons soy sauce

½ tablespoon mirin

1 tablespoon water

Line a plate with some paper towels and set aside (keep it near the stove).

Add soy sauce, mirin, and water to a small bowl and mix to combine. Set aside.

Pre-heat wok over medium-high heat.

Add bacon and cook until crisp and the fat has rendered; about ten minutes. Be sure to stir throughout to ensure even cooking.

Using a slotted spoon, move the cooked bacon to the towel-lined plate and set aside.

Remove all, but two tablespoons of bacon grease from the wok (I recommend straining the extra grease and storing it in the fridge to use as a cooking fat!)

Add onions and carrots and cook until the carrots have softened; about ten minutes.

Add garlic and saute until fragrant; about one minute.

Push the veggies to one side of the wok. Add one teaspoon light olive oil or more bacon grease to the empty side and add eggs. Let cook, untouched, for about ten seconds, then scramble with a wooden spoon until they have mostly cooked; about one minute.

Mix eggs with the veggies until well incorporated.

Add the egg noodles, cooked bacon, sauce mixture, and most of the scallions (leave some for garnish when serving).

Toss to combine.

Now, you eat!

bacon recipe source: Marissa, OMGFOOD (@omgfoodblog), June 11, 2015

3639. BACON BANBANJI BURGERS

note: banbanji is a Japanese salad traditionally made with chilled chicken and cucumber.

makes six burgers


Patty seasonings:

2 tablespoons reduced sodium soy sauce
2 tablespoons mirin
2 tablespoons grated fresh ginger, including juices
1 tablespoon Sriracha sauce
1 tablespoon pure sesame oil
2 teaspoons cracked black pepper
1 1/2 teaspoons sea salt

Cucumber-Wakame Salad:
1 cup very thinly sliced cucumber, peeled if waxed (about 1/2 medium-sized)
1/3 cup re-hydrated wakame seaweed
1 1/2 cups thinly sliced nappa cabbage
1/4 cup sliced green onion
2 teaspoons toasted black sesame seeds
1/4 cup natural rice vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon hot chili oil

Bacon Sauce:
1/2 cup quality ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Sriracha sauce

Shiitake Sauce:
3 tablespoons red miso
3 tablespoons mirin
1/2 teaspoon pure sesame oil
1 1/2 pounds ground chuck, 80/20
1 pound ground sirloin, 90/10
1/2 cup sliced fresh green onions
12 strips applewood-smoked pepper bacon
3 tablespoons vegetable oil + oil for oiling grill rack
1/2 pound sliced shiitake mushroom caps (no stems)
6 sesame-seeded Kaiser rolls, split

Prepare a medium indirect heat fire in a charcoal grill with a cover, or preheat a gas grill to medium.

To make the patty seasonings, in a small bowl, mix together soy sauce, mirin, ginger, Sriracha, sesame oil, pepper and salt, cover and refrigerate.

To make the salad, in a medium bowl, mix together cucumber, seaweed, cabbage, green onion and sesame seeds, cover and refrigerate. In a small bowl, whisk together vinegar, lemon juice and oil, cover and refrigerate.

To make the bacon sauce, in a small bowl, mix together ketchup, Worcestershire and sesame oil; set aside.

To make the shiitake sauce, in a small bowl, mix together miso, mirin and sesame oil; set aside.

To make the patties, spread the chuck and sirloin out in a large shallow pan. Distribute the chilled patty seasoning mixture and green onions over meat. Using a fork, evenly mix seasoning mixture and green onions into meat. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Refrigerate until ready to grill.

To prepare bacon, lay bacon strips on a sheet pan lined with foil and place pan on grill rack. Internal grill temperature should be 375ºF. Close cover and cook bacon for 18 to 22 minutes, draining as necessary. Evenly spread slices with half of the bacon sauce and cook, covered, for 10 minutes. Dab or "mop" bacon with remaining sauce, close cover and cook for 8 to 12 minutes longer or until bacon is crisp and the sauce is firm and caramelized. Cut slices in half crosswise, tent with foil and keep warm.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the shiitakes, heat 3 tablespoons of vegetable oil in a medium skillet on the grill rack. Add the shiitakes and sauté for 5 to 7 minutes, stirring frequently, until mushrooms are tender. Stir in the reserved shiitake sauce, cook for 1 to 2 minutes, remove from heat, cover and keep warm.

Toss salad vegetables with reserved dressing and set aside.

To grill the patties, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, until cooked to preference, 5 to 7 minutes per side for medium. During the last few minutes of cooking, add 4 bacon slice halves to each burger and place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place an equal portion of mushrooms, followed by a bacon-topped patty and an equal portion of salad. Add the roll tops and serve.


bacon recipe source: Sutter Home Family Vineyards (@SutterHome), 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574

3637. TOMATO, ONION, AVOCADO and BACON RICE BOWL

makes 4 bowls


2¼ cups short grain rice (Japanese rice), cooked and kept hot
2 medium tomatoes, cut into bite-sized pieces (winter substitute: 1 small peach, 1 small mango, 1 roasted sweet red pepper, cut into ½-inch cubes)
1 medium red onion, peeled and sliced
2 small avocados, pitted, peeled, cut into ½-inch chunks
12 slices bacon (7-8 ounces)
sea salt
¾ cup BBC (Basting & Cooking) Sauce (recipe below)
¼ cup chopped parsley

BBC Sauce (makes 2 cups):
1 cup mirin
½ cup sake
½ cup soy sauce
½ cup sugar
2 green onions
2 akatogarashi (Japanese dried red chile peppers)
or 1½ teaspoons red pepper flakes

BBC Sauce: Combine the mirin and sake in a small pot over medium heat. Bring to a simmer. Add the soy sauce, sugar, and green onions. Simmer gently for 8 minutes, covered. Remove from the heat to cool. Remove the green onions. Add the peppers. Store in a glass jar with a firm lid for up to 6 months in the refrigerator. This sauce can be used for a number of recipes—having it on hand makes for an efficient way to get a tasty meal on the table very quickly!

Heat a large skillet over medium heat. Add the bacon in a single layer, turning each slice once, and cook until crisp. Drain the bacon on kitchen paper to cool. Discard the fat from the skillet. Crumble the bacon slices into small (½-inch) pieces.

Wipe excess fat from the skillet leaving a thin layer of fat in the bottom. Return the skillet to the medium heat burner, then add the onion with a pinch of salt. Cook until a bit wilted. Add the BBC Sauce. Stir well. Add the tomatoes (or pepper, peach, and mango cubes) and avocados. Cook to heat through.

Distribute the rice among 4 bowls. Place the onion, tomato, and avocado stir-fry over each bowl. Garnish with the bacon crumbles.


bacon recipe source: Tess's Japanese Kitchen, October 2, 2014; Hiroko's American Kitchen: Cooking with Japanese Flavors, by Hiroko Shimbo (Andrews McMeel Publishing, 2012)

3545. BRAISED HIJIKI SEAWEED with MAPLE SYRUP and BACON

6 oz. hijiki packed in water
3 slices bacon
1.5 oz. carrots
3 dried shiitake mushrooms

1.5 oz. dashi stock and shiiitake soaking liquid
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
1 tablespoon maple syrup
2 teaspoon vegetable oil

Drain the hijiki. Cut the bacon into 1 cm pieces. Julienne the carrot and shiitake mushrooms (after rehydrating). Reserve the soaking liquid. Heat vegetable oil in a saucepan and fry the ingredients. Add the liquid ingredients and fry until the excess moisture has evaporated over medium heat.

Serving suggestions: eat with rice; serve over rice and garnish with julienned shiso leaves; mix into the rice and serve with chopped spring onions; roll into an omelet; toss in a salad; top on sliced tomatoes or halved cherry tomatoes; sprinkle with white sesame seeds; top on natto and sprinkle with chopped spring onions.


bacon recipe source: Cookpad (Japan)

3558. CABBAGE and BACON PASTA

yields two servings


1/2 cabbage, cut into 1" squares
4 slices of bacon
1/2 lb. pasta
1 teaspoon garlic (ground)
2 tablespoons soy sauce
1 tablespoon mirin
1/2 teaspoon sesame oil
dash of salt and pepper

Boil pasta al dente. Mix spices in a small bowl (soy sauce, mirin, garlic and sesame oil). Trim fat from bacon and chop. Heat frying pan and cook bacon until it is mouth wateringly crispy. Sop up the grease in the pan with a paper towel then add cabbage and cook for 2 minutes. Add pasta, mixed spices, and stir. Remove from heat, sprinkle salt and pepper, and serve!


bacon recipe source: Mai, Japanese Food Addict (@JapanFoodAddict), Kyoto, Japan

3431. BACON-WRAPPED YAKI MOCHI

each block of mochi makes 2 skewers 


mochi blocks, as needed 
sliced bacon, as needed (1 slice of bacon per skewer) 
2 tablespoons soy sauce 
2 tablespoons mirin

Cut each block into eight equal sized cubes. If the blocks of mochi are too difficult to cut up as is, heat them up slightly in the microwave in 20 second increments. Cut slices of bacon in half lengthwise and then crosswise so that each slice of bacon is in four.

Place the pieces of mochi on a microwave safe place (make sure the mochi isn’t touching) and microwave for 20 seconds. The mochi should be slightly softened and easy to pierce with a wooden skewer. If not, microwave for 20 seconds more.

In a small bowl or glass measuring cup, mix together the soy sauce and mirin.

Wrap each mochi cube with a piece of bacon and skewer, 4 bacon-wrapped mochi pieces to a stick. Grill over medium heat (you can do this on the barbecue, or in a grill pan indoors), flipping regularly, and brushing with the soy-mirin mixture until the bacon is crispy and the mochi is puffed up and browned, 20-30 minutes. The longer you grill, the more puffy and crispy the mochi will become. When it looks just about right, turn up the heat to high to give it one last blast for some extra crispiness. Enjoy hot!


bacon recipe source: Stephanie, i am a food blog, December 19, 2013

3430. MAPLE BACON SIMMERED HIJIKI SEAWEED

makes eight servings


25 grams (0.8 oz.) dried hijiki seaweed (150 grams (6oz.) rehydrated hijiki seaweed)
3 slices bacon
50 grams (1.8 oz.) carrots
3 dried shiitake mushrooms
3 tablespoons dashi broth, plus reserved soaking liquid of shiitake mushrooms
1 tablespoons soy sauce
1 tablespoons mirin (sweet sake)
1 tablespoons sake
1 tablespoons maple syrup
2 teaspoons cooking oil 

Put dried hijiki in a bowl. Wash them and soak in water for about 15 minutes, then drain. Thinly slice bacon. Cut carrot into thin strips. Soak dried shiitake mushrooms in water until soft (reserve the soaking liquid), remove stems, and slice thinly.
 
Heat cooking oil in a frying pan and saute seaweed, bacon, carrots and mushrooms. Add dashi, soy sauce, mirin, sake and maple syrup, and simmer until the liquid is almost gone.

Serve with rice. Garnish with sliced shiso leaves or chopped scallions (optional).


bacon recipe source: Create Eat Happy :), June 19, 2009

3206. ROASTED SHRIMP, CORN and BACON RAMEN

yields four servings


Dashi
Two 6-by-7-inch pieces kombu (dried kelp; about 3/4 ounce), rinsed
1 1/2 ounces bonito flakes

Ramen broth
1 tablespoon vegetable oil
12 ounces large shrimp (16/20), peeled and deveined, sliced in half lengthwise, shells reserved
4 scallions, greens thinly sliced, whites left whole
8 dried shiitake mushrooms (about 3/4 ounce)
1 tablespoon mirin
2 teaspoons seafood seasoning, such as Old Bay

15 ounces fresh ramen noodles (you could use dry in a pinch)
4 ounces thick-cut bacon, cut into 1/2-inch strips
2 ears corn, kernels removed or 1 cup frozen corn, thawed
Kosher salt
Freshly ground black pepper
Shredded nori, for garnish

 

For the dashi: Combine the kombu with 6 cups cold water in a medium pot and slowly bring to a simmer over medium heat, about 10 minutes; do not boil or the kombu will turn bitter. Just as the water reaches a simmer, remove and discard the kombu and add the bonito flakes. Heat to just shy of a boil, remove from the heat and set aside to steep for a few minutes. Strain into a bowl and discard the bonito flakes.

For the ramen broth: Wipe out the pot, add the oil and set over medium-high heat. Add the reserved shrimp shells and scallion whites. Cook, stirring, until the shells are brown all over, 4 to 5 minutes; the shells should make a crackling sound as they toast and brown. Add the dashi and shiitakes and bring to a simmer. Cook for 30 minutes, then strain the broth, reserving the shiitakes. Return the broth to the pot, stir in the mirin and seafood seasoning and set over low heat until ready to serve. You should have about 3 cups of broth. Stem and slice the shitakes and set aside.

Bring a large pot of water to a boil over high heat and cook the ramen noodles according to package instructions. Drain and rinse the noodles with cold water to remove surface starch and stop the cooking. Leave to drain.

Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes, then transfer to a paper towel-lined plate. Pour half of the bacon fat from the pan into a small container to save for frying the noodles. Raise the heat to medium-high, add the shrimp and corn to the remaining bacon fat in the skillet and sprinkle with salt and pepper. Saute until the shrimp are cooked through, about 4 minutes. Remove the shrimp and corn to a plate, then add the reserved bacon fat to the skillet. Let the skillet get good and hot before adding the ramen noodles. Cook, stirring minimally, until the noodles are crispy and charred in places, about 3 minutes.

Divide the noodles among four bowls. Top with shrimp, corn, bacon, sliced shiitakes, scallion greens and shredded nori. Ladle ramen broth into the bowls and serve.


bacon recipe courtesy of: Kelsey Nixon, "Straight Out of Tokyo," Kelsey's Essentials

3194. BACON-WRAPPED RICE CAKES with a JALAPENO PONZU

6 cylinder-shaped rice cakes, cut in half 

1 tablespoon sesame oil 

6 slices bacon, cut in half 

1 cup soy sauce 

¼ cup seasoned rice wine vinegar

2 tablespoons mirin 

2 tablespoons granulated sugar 

2 oranges, juiced 

2 lemons, juiced 

2 limes, juiced 

2 cloves garlic

1 jalapeño, slit in half, with seeds 

3 jalapeño rings, for garnish 

1 tablespoon chopped chives, for garnish 

1 tablespoon roasted and salted sesame seeds, for garnish 

6 wooden skewers, soaked in cold water for 30 minutes 

 

Drain and drizzle the rice cakes with the sesame oil to prevent them from sticking. In a small stockpot, whisk together all ingredients for the ponzu and bring to a low boil for about 15 minutes. Drain in a cheesecloth or strainer and cool down in an ice bath. Place in a serving sauce dish and garnish with the jalapeño slices. Cover with plastic wrap and refrigerate until serving. To assemble the skewers, take 1 piece of bacon and slice it in half vertically right down the middle. Wrap one half around each rice cake. Spear with a skewer, and repeat with the second half of the bacon to make 2 rice cakes per skewer. Cook each skewer in a nonstick pan over medium-high heat for 4 to 5 minutes per side, or until the bacon is crispy and thoroughly cooked. Transfer the skewers to a serving platter. Garnish with the chives and sesame seeds. Serve immediately with the Jalapeño Ponzu on the side.

 

 

bacon recipe courtesy of: Seoultown Kitchen by Debbie Lee, Kyle Books, 2011; Kitchen Daily

3130. HIJIKI SALAD with BACON, CARROTS and SOY BEANS

1 can of soy beans
bacon
2 oz of dried hijiki
3/4 cup sliced carrots
1 2/3 cup of dashi
2 tablespoons sake
3 tablespoons mirin
2 tablespoons soy sauce

Drain and rinse can of soy beans. Mix dashi, sake, mirin, soy sauce together in a bowl. Cook bacon in a large frying pan. Remove and cut into small slices. Add hijiki to frying pan and saute over medium high heat for several minutes. Add carrots, bacon, soy beans and dashi mixture from #1 to frying pan. Reduce heat and simmer until liquid has been fully absorbed/reduced (about 20-25 minutes). At this point you many need to add a little more soy sauce depending how salty your bacon is. After tasting for the correct level of salt, remove from heat and let rest for 10 minutes. You can eat hijiki warm or cold.


bacon recipe courtesy of: Benjamin, The Japanese Kitchen, August 6, 2011

3021. JASMINE TEA GLAZED ALASKAN SALMON with HOISIN-BRAISED BACON, GREEN RICE and ORANGE-CASHEW SALAD

yields eight servings


Jasmine tea glaze:
1 cup mirin
1/2 cup sake
2 tablespoons sugar
3 bags black jasmine tea
2 tablespoons soy sauce

Hoisin-braised bacon:
1 lb. slab bacon
4 tablespoons vegetable oil
1 cup chicken stock, hot
1/3 cup hoisin sauce

Green rice:
3 cups chicken stock, hot
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 small onion, diced
1 tablespoon extra-virgin olive oil
1 1/2 cups basmati rice
2 tablespoons unsalted butter
salt and freshly ground black pepper

Orange-cashew salad:
1/4 cup rice vinegar
1 tablespoon whole-grain mustard
1 teaspoon sweet soy sauce
1/2 cup olive oil
1 cup julienned napa cabbage
1 cup julienned radicchio
3/4 cup toasted cashews
2 oranges, peeled and segmented
8 pieces wild Alaskan salmon, about 8 oz. each
salt and freshly ground black pepper
1/4 cup olive oil

For the jasmine tea glaze: Combine the mirin, sake and sugar in a pot and simmer over medium heat until reduced by two-thirds to a syrupy consistency. Remove from the heat and steep the tea bags for 5 minutes. Stir in the soy and set aside.

For the hoisin-braised bacon: Preheat the oven to 275 degrees F. Score the fat side of the bacon in a crisscross pattern. Heat the oil over high heat in a skillet, add the bacon fat-side down, reduce the heat to medium-low and cook until a rich brown color is obtained, 10 minutes. Flip and cook for 10 minutes more. Drain off the fat and add the chicken stock to come two-thirds of the way up the bacon slab. Braise in the oven for 45 minutes, and then brush with the hoisin and cook for 30 minutes more. Try to keep the level of chicken broth the same throughout braising.

Remove and let cool in the pan, and then remove the bacon and cut into 1/4-inch-thick slices. Strain the liquid and return to the pan. Cook until reduced to a thick glaze, about 30 minutes, and then stir in bacon. Cook until the bacon crisps and is well coated. Remove and let cool.

For the green rice: Puree 1 cup stock, the basil, chives, cilantro and mint in a food processor until smooth. Saute the onions in the oil in a saucepan until softened, and then add the rice and lightly toast. Add the butter, herb puree, remaining stock and some salt and black pepper, stir, and bring to a boil. Reduce the heat to a low simmer and cook until the liquid is absorbed and the rice is fluffy. Remove from the heat and keep covered.

For the salad: Combine the vinegar, mustard, sweet soy and some salt and black pepper in a bowl. Whisk in the oil in a slow stream. Toss in the cabbage, radicchio, cashews and oranges.

For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil in large skillet over high heat and saute the salmon over medium-high heat for 2 minutes per side. Add the tea glaze and cook for 45 seconds. Arrange the salmon over bacon slices, pour over more tea glaze, and serve with orange-cashew salad and timbales of the green rice.


bacon recipe courtesy of: Peggy Magister, "Crazy Water," America's Best Bite, Cooking Channel

2968. EGGPLANT with BACON MISO

makes four servings


1 slice thick-cut bacon, finely chopped
1/3 cup white miso
3 tablespoons mirin
4 Japanese or Chinese eggplants (about 1 1/2 pounds)
2 tablespoons vegetable oil plus more for baking sheet
4 scallions, thinly sliced

Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.

Cut eggplants in half lengthwise. Using the tip of a paring knife, score cut sides in a crosshatch pattern. Brush cut sides with 2 tablespoons oil, dividing evenly, then spread scant 1 tablespoon bacon-miso mixture over each half. Place on an oiled rimmed baking sheet.

Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.

bacon recipe courtesy of: Nobuo at Teeter House, 622 E Adams Street, Phoenix, Arizona; Bon Appétit, June 2013

2954. STEAMED BACON BUNS with HOISIN

makes four servings 


1/2 pound thick-cut smoky bacon, cut into 2-inch pieces 
sixteen 1/8-inch-thick coins peeled fresh ginger 
1 cup low-sodium chicken broth 
1/4 cup mirin 
1/4 cup unseasoned rice vinegar 
2 tablespoons sugar 
1 tablespoon soy sauce 
One 16.3-ounce tube buttermilk biscuit dough (8 biscuits)
hoisin sauce, Sriracha, sliced scallions, sliced radishes and bread-and-butter pickles, for serving 

In a large skillet, cook the bacon and ginger over moderately high heat, turning the bacon once, until lightly browned, about 5 minutes. Spoon off all of the fat in the skillet. Add the chicken broth, mirin, vinegar, sugar and soy sauce to the skillet and simmer over very low heat, turning the bacon occasionally, until it is tender and the liquid is reduced to a syrupy glaze, about 10 minutes. Cover and keep warm.

Meanwhile, fill a roasting pan with 2 inches of water and set 4 ramekins in the corners of the pan. Line a 9-by-13-inch baking pan with parchment paper and spray with vegetable oil spray. Arrange the biscuits in the baking pan and set it on top of the ramekins in the roasting pan, over the water. Cover the roasting pan very tightly with foil and bring to a boil over high heat. Steam the biscuits until fluffy and cooked through, about 8 minutes. 

Carefully split each biscuit with your fingers and arrange them on a platter; spread the bottoms with hoisin sauce and Sriracha and top with the glazed bacon. Drizzle each bun with some of the glaze and garnish with sliced scallions, radishes and pickles. Close the buns and serve right away.


bacon recipe courtesy of: Grace Parisi, Food & Wine, February 2013

2817. CLAMS, BACON and DASHI

serves four


canola oil for frying

6 rashers smoked streaky bacon, cut into pieces
600ml water
5-cm piece ginger, peeled and cut into thin matchsticks
4 spring onions, thinly sliced on the diagonal
1 teaspoon instant dashi
1 tablespoon soy sauce
1 tablespoon mirin
1.5kg clams, cleaned of grit

In a frying pan, heat a little oil, add the bacon and fry until crisp. Drain on paper towels. In a large wide saucepan, heat the water with the ginger and 3 of the spring onions. When it comes to the boil, add the dashi, stir to dissolve then add the soy sauce and mirin. When the mixture comes back to the boil, add the clams, cover with a tight-fitting lid and steam for a few minutes until all have opened (discard any that don’t open). Spoon the clams into warmed bowls, add some broth to each, garnish with the remaining spring onion and sprinkle with the bacon. Serve immediately.


bacon recipe courtesy of: Ginny Grant, Cuisine Magazine,  PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand

2617. FRESH YAKISOBA with BACON and VEGETABLES

serves 4-6 people


5-6 slices of bacon
1 tablespoon sesame oil
1 large onion, sliced
1-2 cloves of garlic, minced
2 carrots, sliced
2-3 green peppers, sliced (add color by using red & yellow)
3 scallions, finely sliced
Salt & Pepper
½ Chinese cabbage or 1 small cabbage head, shredded or torn
3 packages precooked soba noodles
Soy sauce
Mirin (sweet rice wine) (optional)

In a large skillet, at med-high heat cook bacon until brown but still soft. Remove chop into bite size pieces. Set aside. In the same pan (along with the cooked bacon oil) add 1 tsp sesame oil and
onions, sauté for 2-3 mins. Add garlic sauté together. Add carrots, onion, and green bell peppers in the skillet and stir-fry for a couple of minutes. Sauté some more, sprinkle salt & pepper. Toss and mix well. Add cabbage, then soba noodles continue to fold and mix together. Drizzle a little sesame oil, add 3-5 tablespoons of soy sauce, and 2 teaspoons mirin on top. Mix more. Add bacon pieces then taste until perfection. Add more soy sauce and other sauces and seasoning if needed. Serve hot with rice & chopsticks.


bacon recipe courtesy of: Jackie Allen, President & CEO, Allen International Inc. / International Learning Center, Iwakuni, Japan, June 2012

2452. MISO-GLAZED BACON and ASPARAGUS

yields 4 to 6 servings


1 bunch asparagus
7 strips smoked bacon, cut in 1/2
1/4 cup Shiro miso paste (white miso paste)
1/2 cup mirin rice wine
1 tablespoon lemon juice
pinch lemon zest
1 tablespoon sugar
bamboo toothpicks, soaked in water

Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate. Lay half bacon strips out on your cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle.

Preheat grill to medium heat.

In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill - about 2 to 3 minutes per side on high.


bacon recipe courtesy of: Tyler Florence, "Ultimate Teriyaki Chicken," Tyler's Ultimate, Food Network