Five Weeknight Dishes: The rice bowl you need for dinner

By Emily Weinstein, The New York Times

If you eat meat, or have ever eaten meat, then I probably don’t need to mount an argument for bacon, a food so powerfully appealing that science has sought to explain the reasons why. Bacon is transformative in cooking, elevating other ingredients that share the bun, pan or plate. That, of course, includes eggs, which don’t need bacon’s help to be delicious but become even more so in a New York-style breakfast sandwich or a bowl of spaghetti carbonara.

Eric Kim brings that pairing to his easy recipe for bacon and egg don, a nontraditional but highly delicious addition to the world of donburi, the Japanese rice bowls whose numbers include katsudon and oyakodon.

Scroll down for that recipe, along with four other dinners for the week.

1. Bacon and Egg Don

In the pantheon of comforting donburi (Japanese rice bowl dishes like katsudon, oyakodon and gyudon), bacon and eggs aren’t tradi...