Recipe · Mushroom 101
Bacon-Wrapped Enoki Bundles (Izakaya-Style)
The Japanese pub-bar move. Small handful of Enoki strands wrapped in thin bacon, seared crisp, glazed with a sticky soy-mirin sauce. 15 minutes, six bundles, gone in five.
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1
Pull the Enoki cluster apart at the base into 6 thumb-thick bundles. Trim any tough root ends.
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2
Wrap each bundle TIGHTLY with one bacon strip, spiraling from one end to the other. Press firmly so it stays put.
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3
Stir glaze ingredients together in a small bowl until sugar dissolves.
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4
Heat the oil in a non-stick skillet over medium-high. Arrange the bundles seam-down. Sear 2 minutes — the bacon seals to itself.
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5
Roll the bundles a quarter turn every 2 minutes until all sides are crisp and golden, about 8 minutes total.
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6
Drain off excess fat. Pour the glaze into the pan; reduce 60 seconds, turning bundles to coat.
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7
Plate. Brush any remaining glaze over the top. Shower with sesame seeds, scallion, togarashi.
Steps
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