Bacon Wrapped Enoki Yakitori
Savory bacon strips wrapped around bundles of enoki mushrooms and grilled until smoky.
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Ingredients
- 2 packs (200g each) Enoki mushrooms
- 10 slices Thin-cut bacon strips
- 4 tablespoons Soy sauce
- 3 tablespoons Mirin
- 2 tablespoons Sake
- 1 tablespoon Sugar
- 1 teaspoon Toasted sesame seeds(optional)
- 1/2 teaspoon Shichimi Togarashi(optional)
- 1 tablespoon Vegetable oil
- 10 pieces Bamboo skewers
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- 2
Trim the woody base off the enoki mushrooms and divide them into 10 equal-sized small bundles.
- 3
Cut the bacon strips in half crosswise. Wrap one half-strip tightly around the middle of each enoki bundle.
- 4
Thread two wrapped bundles onto each skewer, piercing through the center of the bacon wrap to secure the mushroom stems.
- 5
In a small saucepan, combine soy sauce, mirin, sake, and sugar. Simmer over medium heat until the sauce thickens into a glossy glaze.
- 6
Preheat a grill pan or outdoor grill to medium-high heat and lightly brush with vegetable oil.
- 7
Place skewers on the grill and cook for 3-4 minutes per side until the bacon is crispy and the mushrooms have softened.
- 8
Generously brush the yakitori glaze over the skewers during the last minute of cooking, then serve garnished with sesame seeds and Shichimi Togarashi.
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