Wilson Mak with a simple but elegant crossover between asian and western finger food.
By Wilson Mak
I’ve made this recipe several times so far and this dish has always been my friends’ favorite. The recipe is easy to prepare and great for casual parties.
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Bacon wrapped enoki
- Total Time: 35 minutes
- Yield: 30-50 pieces 1x
Description
These bacon-wrapped enoki mushrooms are a delightful fusion of Asian and Western flavors, perfect for casual parties and gatherings.
Ingredients
- 1 pack of bacon
- 1 pack of enoki mushrooms
- 1 pack of Radish Sprouts for garnish
- Japanese mustard for dipping ( optional )
Sauce :
- This measurement makes about 1/2 cup or 118ml )
- 1/2 cup (118 g) sugar
- 1/4 cup (60 ml) light soy sauce
- 2 tbsp ( 30 ml) cooking sake
- 1 tsp (5 ml) dark soy sauce
Note : The sauce measurement depends on how many package of bacon and enoki mushroom being used. If you happen to have an excess sauce after making this dish, you can refrigerate it and reuse it as teriyaki sauce or barbeque eel sauce.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
- Cut each slice of bacon into three equal pieces.
- Take a small bunch of enoki mushrooms and place them on one piece of bacon. Wrap the bacon around the mushrooms tightly.
- Thread three bacon-wrapped enoki bundles onto a skewer.
- Place the skewers on the prepared baking sheet.
- In a small saucepan, combine sugar, soy sauce, mirin, and sake. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for about 5 minutes until slightly thickened.
- Brush the sauce over the bacon-wrapped enoki skewers.
- Bake in the preheated oven for 12-15 minutes, or until the bacon is crispy and golden brown.
- Garnish with radish sprouts and serve with Japanese mustard on the side for dipping, if desired.
Notes
- These can be prepared ahead of time and stored in the refrigerator until ready to bake.
- For a spicier kick, add a little wasabi to the dipping mustard.
- If you don’t have sake, you can substitute with dry white wine.
- Ensure the bacon is wrapped tightly to prevent it from unraveling during cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer
- Calories: 90
- Sugar: 6
- Sodium: 290
- Fat: 5
- Carbohydrates: 8
- Fiber: 1
- Protein: 3
- Cholesterol: 10
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Frequently Asked Questions
What are enoki mushrooms and what do they taste like in this dish?
Enoki are long, thin-stemmed mushrooms with tiny white caps, commonly found in the produce section of Asian grocery stores and many supermarkets. In this dish they’re bundled and wrapped tightly in bacon, so they steam slightly inside the bacon during baking — their delicate flavor absorbs the teriyaki sauce (soy, sugar, sake, and a touch of dark soy) and the smoky bacon fat as they cook.
Can I prepare these ahead of time before the party?
Yes — the notes explicitly state these can be prepared ahead and stored in the refrigerator until ready to bake. Assemble the skewers and brush with sauce, then refrigerate; bake at 400°F (200°C) for 12-15 minutes just before serving.
I don’t have sake — can I substitute something?
Yes, the notes specifically suggest dry white wine as a direct substitute for the 2 tbsp sake in the teriyaki sauce. The sauce also calls for ½ cup light soy sauce, 1 tsp dark soy sauce, and ½ cup sugar, so the sake mainly adds a mild sweetness and depth that dry white wine replicates reasonably well.
It would be so cool if a brew pub would serve this with some craft brews!
looks elegant and delicious