Bacon-Wrapped EnokiJump to Recipe
The best recipes are the ones that everyone loves and Bacon-Wrapped Enoki is one of them. Crispy bacon wrapped around soft and chewy enoki mushrooms. A great appetizer or part of the main course.
What are Enoki Mushrooms?
Enoki mushrooms are tiny, thin-stemmed mushrooms that grow in bunches. They have a mild and delicate flavour that is complemented by a slight crunch. Its taste has also been described as earthy.
They’re mostly used in Asian cuisine, especially Japanese and Korean cuisines. If you’ve ever been to a Japanese restaurant here in Toronto, you’ve probably seen a similar dish on the menu. Instead of using bacon to wrap the enoki mushrooms, they use very thinly sliced beef strips.
Enoki mushrooms aren’t only used to make bacon-wrapped enoki though. They can be eaten both cooked raw, making them an excellent ingredient for salads, sandwiches, soups and even pasta sauces.
The salty and crispy bacon and soft chewy mushrooms make the perfect pair. Their contrasting flavours and textures balance each other.
This recipe is inspired by traditional Japanese kushiyaki. Kushiyaki are meats and veggies skewers that have been grilled and then usually brushed with a sauce. A popular type of kushiyaki that’s also to make is Negima Yakitori or chicken skewers.
There are some important things to note before getting started on the recipe. Since we are using bacon, less oil is needed in the beginning. The bacon will release oil as you cook them.
Be very generous with the amount of enoki in each wrap. These mushrooms tend to wilt and shrink after being cooked.
Bacon-Wrapped Enoki Recipe
- 2 packages enoki mushrooms
- 6 slices bacon
- 3 bamboo skewers, or 12 toothpicks
- 2 tsp vegetable oil
- 1 green onion
- 2 tbsp soy sauce
- ½ cup water
- ¼ tsp ground ginger
- ⅛ tsp garlic powder
- 2 ½ tbsp packed brown sugar
- 1 tbsp honey
- 1 tbsp cornstarch
- 4 tbsp cold water
- Rinse the entire bunch of enoki mushrooms. Gently fling any excess water off and then trim the dirt ends and roots off. Set aside and let the mushrooms dry off more.
- Once the mushrooms have dried off more, separate them into 12 smaller bunches.
- Rinse the green onion and cut off both ends. Slice thinly. Set aside for garnish
- Cut the bacon slices into halves.
- Wrap one half of the bacon slice around one bunch of mushrooms. Secure it using the bamboo skewer or a toothpick.
- Repeat step 5 for the remaining mushroom bunches. If you are using the bamboo skewers, put 4 wraps on each skewer and make sure to leave some room between each wrap.
- Heat the vegetable oil on a pan over medium heat. Add in the skewers and cook the wraps. When they have become slightly cooked, pull out the skewers from them. You can choose to leave them in too.
- Continue frying the bacon wraps until all sides of the bacon are crisp and browned.
- Once cooked, remove from the heat and transfer to a plate.
- Mix all the sauce ingredients together except for the cornstarch and ¼ cup of water in a saucepan and begin heating over medium heat.
- In a separate bowl, mix cornstarch and cold water and dissolve.
- After the sauce begins to simmering, add in the cornstarch and water mixture. Whisk everything together until the sauce thickens.
- Turn the heat down to medium-low and let it simmer until it becomes your desired consistency. If it’s too thick, add more water.
- Transfer the sauce to a small bowl. Use a spoon to drizzle the sauce over the bacon-wrapped enoki and garnish with green onion. Any leftover sauce can be used as regular teriyaki sauce for other dishes. Store in the fridge for up to 1 week. Enjoy!