Bacon and egg rice bowl

In the pantheon of comforting donburi (Japanese rice bowl dishes like katsudon, oyakodon and gyudon), bacon and eggs aren’t traditional toppings by any means, but they sure hit the spot. Eggs, soft-scrambled in the bacon fat with mirin and soy sauce, serve as a gently sweetened duvet for the rice and a counter to the salty bacon. Mirin, the Japanese rice wine, does a lot of work here to take ordinary eggs and rice to restaurant-flavor heights. To level up the rice, stir in 1 tablespoon rice…

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