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

3953. SPICY BACON ONIGIRI

Filling:

2 strips of finely chopped, crispy thick-cut bacon & the rendered fat

1 tablespoon of finely chopped fresh parsley

2 tablespoons of mayonnaise

1 tablespoon of panko Japanese bread crumbs

1/4 teaspoon or to taste Sriracha chili sauce

Onigiri:

1 full pot of cooked, cooled short grain white rice, ideally sushi rice

1 package of nori seaweed sheets

Cut the nori in half diagonally with a pair of scissors. Take all the filling stuff, put it in a bowl, and stir very well. Form rice “patties” with your hands that are about a half inch thick and about 2 1/2 inches across. Take a small spoonful of the filling, put it on one patty, put a second on top, and mould into a ball or triangle shape, depending on how traditional you like your onigiri. Fold the triangular piece of nori around the rice ball when you’re ready to eat (don’t put it on in advance or it gets soggy and nasty).

bacon recipe source: Christopher S. Penn, June 26, 2011

3666. PUMPKIN, BACON and CHICKEN NORI ROLLS

pureed pumpkin
bacon
cooked chicken
grated vegetables (beetroot, carrot, for example)
mint leaves
nori

To puree the pumpkin, simple chop and peel the pumpkin and boil or roast until cooked. Then either mash or use a whiz to make it smooth. Cook bacon, and shred chicken, grate carrot and beetroot Using a sushi kit, line the nori sheets with pumpkin, then the top up with other ingredients. If you find the pumpkin was a bit wet and the sheets ripped, use to sheets.


bacon recipe source: Nicola Smith, Foreverfit.tv (@ForeverfitTV),  New Zealand

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

2991. TUNA SUSHI ROLL with BACON and APPLES

For each roll:

1 4in x 7in piece nori

about 1/2 – 3/4 cup prepared sushi rice

1 teaspoon toasted sesame seeds, if desired

2 ounces fresh tuna, cut in to 1/4 in width strips

1 strip cooked bacon, or 1 tablespoon finely chopped cooked bacon

1/4 small Granny Smith apple, peeled, cut into thin strips and placed in 1/4 cup sushi rice dressing

1 teaspoon finely chopped scallions

apple chips for garnish, optional

To assemble sushi roll, place nori horizontally on the work surface, being sure that the rough side is facing upwards. Cover the entire surface with an even, thin layer of prepared sushi rice. If desired, sprinkle sesame seeds across rice. Flip seaweed over so that rice in facing down. 

Place tuna horizontally in the middle of the nori, being sure that it extends to both edges of the nori. Place bacon, or chopped bacon on nori in the same fashion as the tuna strips. Repeat with scallions. . Remove apple strips from dressing and pat dry. Place apple strips on the nori being sure that they extend to both edges of the nori.

Roll according to the technique for making inside out rolls (see below). Cut roll into 6-8 pieces. Serve with wasabi and pickled ginger if desired. Add apple chips for garnish.

How to Make an Inside Out Roll (Ura Maki): Begin with a piece of 4-in by 7-in nori. Place the nori directly on a cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 3⁄4 cup of prepared sticky rice evenly over the entire surface of the nori. Flip nori over so that rice is face down on the cutting board. Add desired ingredients horizontally in the middle of the nori, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold. Continue rolling the first fold until it reaches the top edge of the nori. With a bamboo rolling mat covered in plastic wrap, gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Check to see that the seam side of the roll rests on the cutting board before cutting into 6–8 pieces.

bacon recipe courtesy of: Marisa Baggett, Sushi Secrets, September 4, 2008

2703. CREAMY BACON, MUSHROOM and SEAWEED SOBA

serves two

160 grams soba noodles
6 grams hijiki seaweed
2 bacon rashers
1/4 sheet nori seaweed
1 garlic clove
1/2 onion
50 grams enoki, shimeji or shiitake mushrooms
1 consommé stock cube
300 ml soy milk
salt and pepper to taste

Soak the hijiki and shiitake mushrooms separately in a bowl of water. In the meantime, cut your bacon and nori seaweed into 1cm strips and slice your garlic and onion.

In a pan, boil the soba noodles for five and a half minutes or according to your packets instructions. Grab a large frying pan, add a little oil and soften the garlic, then add the onion, mushrooms and bacon.

Once the bacon and onion are cooked through add the consommé cube and soy milk, mix well, then add the reconstituted hijiki seaweed. Cook for a further 1–2 minutes.

Drain the cooked soba in a colander in the sink, rinse with cold water to remove any stickiness and gently squeeze out any excess water.

Transfer the soba noodles to the frying pan with the sauce and mix together, ensuring the noodles are evenly covered. Cook for a further 1–2 minutes to ensure the soba are heated through.

Serve on a plate with a sprinkling of shredded nori and salt and pepper to taste.


bacon recipe courtesy of: Japan Centre, Japan Centre Group Limited, 14-16 Regent Street, London SW1Y 4PH, England (shop address)

2621. SWEET BACON MUSUBI

yield dependent on how small or large you make each


3 cups steamed white rice
½ teaspoon salt
2 strips of raw bacon
1 tablespoon sugar
1 green onion, thinly sliced
1 teaspoon toasted sesame seeds
nori seaweed sheets cut into 2 ½ x 5 inch strips

Finely chop the strips of bacon. Fry them in a hot skillet. When halfway done, pour out some of the fat and then sprinkle on the brown sugar. Cook until the bacon is crisp and caramelized. Scoop out the sugary bits of bacon with a slotted spoon and place them into the hot rice. Sprinkle in the toasted sesame seeds, salt and sliced green onion. Fluff well to distribute the ingredients evenly into the rice.

Moisten a musubi mold or rice bowl with water. Wet your hands with water, too. Place about 3/4 cup of the rice mixture into the mold or bowl. If using the mold, press down the lid (moisten the lid, too to prevent the rice from sticking to it). If using the bowl, make quick up and down movements with the bowl to pack the rice together; then dump the rice into one palm and form the rice into a triangle by pressing it as though you were forming a snowball, only squeeze gently to form three sides. If using a mold, take the rice out of the mold and firmly press with damp hands to reinforce the triangle shape. Wrap a nori strip around the front and back of the triangle.


bacon recipe courtesy of: Chidori Phillips, BellaOnline: The Voice of Women

2063. TEMPURA SHRIMP, ALFALFA and BACON SUSHI

3 cups of sumeshi (cooked sushi rice)
6 sheets of nori
12 tempura shrimp
6 long strips of cooked bacon, cut in half vertically
1 cup of alfalfa sprouts

Place one sheet of nori (shiny side down). Place 1/2 a cup of the rice in the middle of the sheet and spread it out. Place 2 shrimp at the edge of the sheet closest to you. On top of the shrimp, layer on 2 thin strips of bacon and some alfalfa sprouts. Then roll.


bacon recipe courtesy of: Nicole King, For the Love of Food, September 12, 2007

1618. KIMCHI-BACON FRIED BULGUR

1/2 cup cracked wheat, dry (bulgur)
2 slices of bacon, diced
1/4 cup kimchi, chopped, preserve liquids
chicken broth
2 tablespoons raisins
1 sheet nori, torn
small bunch red-leaf lettuce, torn
1 soft-boiled egg
handful grated Parmesan cheese
cracked black pepper

Cook 1/2 cup of the bulgur in about 1 1/2 cup chicken broth. Bring to a boil, then lower heat to a simmer. Cook, stirring occasionally, until the cracked wheat plumps up and is cooked through.

Meanwhile, heat up a skillet. Fry up the bacon in a bit of oil, until almost crispy, then toss in the kimchi with the liquids. Stir-fry, drizzle in a bit of chicken broth if necessary.

At the last moment, throw in the cooked bulgur and raisins. Stir and cook through. Mix in the nori and lettuce. Scrap it all out into a dish.

Top with soft-boiled egg, sprinkle on Parmesan cheese, top with cracked pepper.


bacon recipe courtesy of: Burp and Slurp

1421. BACON CRUNCH SHRIMP ROLL

6 sheets nori
3 cups sumeshi
12 pieces tempura shrimp
1 small avocado
6 sticks green onion
6 slices bacon

Cook sushi rice. Bake tempura shrimp as directed on the package. Cut tails off the tempura shrimp. Slice tempura shrimp in half lengthwise, set aside. Cut the avocado in half, discarding the pit. Cut off the hard skin and discard. Slice the avocado into thin sticks. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs. Fry the bacon until it is of desired crispyness. Roll the sushi, using 2 pieces of tempura shrimp, avocado, a green onion stalk, and a slice of bacon as your fillings. Enjoy!


courtesy of: Allison Day, Sushi Day, southern California

954. CLAMS with NORI SEAWEED and BACON

makes 4-6 servings


1 tablespoon unsalted butter
50 grams smoked dry-cured bacon
1 leek, trimmed, chopped
2 stalks celery, trimmed and chopped
1 head kale
600 grams boiled potatoes
1 kg clams or cockles, cleaned
125 ml pale ale
large handful chopped parsley
6 sheets Japanese Nori seaweed, the kind used for sushi rolls, shredded

Heat the butter in a large saucepan and fry the bacon with the leek, celery, kale, and potatoes for 3-4 minutes. Tip in the shellfish and add the ale. Cover and cook, over a high heat until all the shells have opened - another 3-4 minutes. Stir in the parsley and sprinkle with the nori seaweed. Serve with plenty of bread on the side to mop up any juices.


courtesy of: Tom Norrington-Davies, "Great Food Live," UKTV Food