Winter Tomato Avocado & Bacon Donburi
from: Hiroko’s American Kitchen
Cooking with Japanese Flavors
6 Easy Sauces; 125 Modern Recipes
Hiroko Shimbo’s blog
- 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 Sauce
- ¼ cup chopped parsley
Note: In summer when ripe tomatoes are flavorful, this recipe is an amazing alternative to BLTs. The peach, mango, and red pepper provide a tangy tasty treat.
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.