tokyo twister breakfast bowl

Tokyo Twister Breakfast Bowl


Prep Time

Total Time

Gluten Free


10 min

45 min


This flavorful bowl is such a great addition to your menu for any time of day. Dry aged Jones bacon, poached eggs and rice are a great way to make your customers’ day.

Naturally Hickory Smoked Dry Aged Bacon Slices

This recipe is made with

Dry Aged Hickory Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Cherrywood Smoked Bacon, Uncooked Dry Aged Hickory Smoked Bacon, Uncooked, Quarter-Inch Slices


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 



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. 


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