Preparation
Step 1
Preheat oven to 375°F. Line baking sheet with foil and place rack over sheet and spray rack with cooking spray. Dip each slice of bacon in teriyaki sauce then 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.
Step 2
In 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; whisk to blend. Heat over pot of boiling water, whisking, until sauce thickens, about 5 minutes. Keep sauce warm.
Step 3
Bring 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.
Step 4
Place 1 cup hot rice in each of 4 bowls. Top with teriyaki bacon, poached egg, and wasabi hollandaise. Sprinkle with chopped scallions and shichimi togarishi.