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
Preheat oven to 400 F (200 C) and soak 16 6-in wooden skewers.
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.
Trim off bottom 1-in of enoki mushrooms and split into 24 bundles.
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.
Preheat barbecue grill to medium-high.
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)
