Servings 24 pieces
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Skill Level Easy

  • 1/4 cup brown sugar
  • 1/4 cup mirin
  • 1/4 cup low-sodium soy sauce
  • 1 tsp minced ginger
  • 1/4 tsp sesame oil
  • 12 strips bacon, cut in half crosswise (not thick sliced)
  • 2 x 200g packages enoki mushrooms
  • toasted sesame seeds, to garnish

How to make it

  1. Preheat oven to 400 F (200 C) and soak 16 6-in wooden skewers.
  2. In a small pot set over medium heat, combine brown sugar, mirin, soy sauce, ginger and sesame oil. Bring a simmer and cook until volume has reduced by about half. Remove from heat and let cool to room temperature.
  3. Trim off bottom 1-in of enoki mushrooms and split into 24 bundles.
  4. Lay bacon on a parchment-lined baking sheet and bake until cook for 6 minutes. Remove from oven and cool slightly. Place one bundle of enoki at end of each piece of bacon and roll up tightly. Stack 3 bacon-wrapped bundles next to each other and insert a skewer through bacon. Repeat with remaining bundles. To prevent for rolling around on the grill, you can use 2 skewers spaced a few centimeters apart.
  5. Preheat barbecue grill to medium-high.
  6. Cook bacon wrapped enoki until nicely charred and cooked through, about 6 minutes. Flip several times and brush with with sweet soy glaze for the last 30 seconds of cook time. Transfer to a serving platter and garnish with sesame seeds and another drizzle of sweet soy glaze.
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  • 1/4 cup brown sugar
  • 1/4 cup mirin
  • 1/4 cup low-sodium soy sauce
  • 1 tsp minced ginger
  • 1/4 tsp sesame oil
  • 12 strips bacon, cut in half crosswise (not thick sliced)
  • 2 x 200g packages enoki mushrooms
  • toasted sesame seeds, to garnish