Bacon Wrapped Enoki Yakitori

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)
• 0.5 teaspoon Shichimi Togarashi(optional)
• 1 tablespoon Vegetable oil
• 10 pieces Bamboo skewers

Instructions

1. 1

   Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.

2. 2

   Trim the woody base off the enoki mushrooms and divide them into 10 equal-sized small bundles.

3. 3

   Cut the bacon strips in half crosswise. Wrap one half-strip tightly around the middle of each enoki bundle.

4. 4

   Thread two wrapped bundles onto each skewer, piercing through the center of the bacon wrap to secure the mushroom stems.

5. 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. 6

   Preheat a grill pan or outdoor grill to medium-high heat and lightly brush with vegetable oil.

7. 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. 8

   Generously brush the yakitori glaze over the skewers during the last minute of cooking, then serve garnished with sesame seeds and Shichimi Togarashi.