Bacon Wrapped Enoki Mushrooms is a favorite on Japanese tables. The crunchy texture of enoki mushrooms pairs very well with savory bacon, and the aroma of butter and soy sauce stimulates the appetite.
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What is Bacon Wrapped Enoki Mushrooms?
Bacon Wrapped Enoki Mushrooms is a dish made by wrapping enoki mushrooms with bacon and sautéing them in a pan, just as the name suggests.
Enoki mushrooms are white, slender, and have a slightly chewy and crunchy texture, making them a staple ingredient in Japan. Due to their slender shape, they are typically cooked as a single bundle that can be consumed in one bite. With a slightly sweet and mild flavor, they are versatile and can be used in various dishes. They also pair well with the savory taste of bacon.
This dish is popular both as a side dish and in bento (boxed lunches) in Japan because it is easy to make and addictive. Try making it at your dining table as well.
Differences in bacon
The bacon commonly enjoyed in Japan is pre-cooked and has a ham-like texture rather than being crispy. Therefore, it may differ slightly from the bacon sold in your local area.
Using tender bacon in this dish allows you to enjoy the enoki mushrooms even more. It offers a different appeal compared to the crispy variety, so I recommend trying tender bacon (or ham) for this dish, if available.
Freeze Enoki Mushrooms?
Enoki mushrooms are typically stored in the refrigerator, but you can also enhance their flavor by freezing them. This is because the cell walls of enoki mushrooms break down during thawing, allowing guanylic acid, an umami component, to dissolve.
The best way to freeze enoki mushrooms is to tear them into bite-sized pieces and freeze them without washing or heating. If you wash them, they will become watery after being thawed, and if you heat them before freezing, the umami component won't be released as easily.
When using frozen enoki mushrooms, heat them without thawing while they are still frozen. Once thawed, they become watery and lose their palatability, which is not as appetizing.
Of course, you can enjoy enoki mushrooms without freezing, so feel free to try freezing them if you would like.
📋Step-by-step recipe
Ingredients
- 7 oz enoki mushrooms
- 8 slices thin-cut bacon, sliced in half (If available, Japanese-style bacon with a tender texture is recommended.)
- 0.35 oz salted butter
- 1 tsp soy sauce
- pinch of ground black pepper
Instructions
🕒 Total: 12 mins
Step 1
Trim the bottom part of enoki mushrooms and separate the stalks into bundles of about 0.9 ounces (25g) each.
Step 2
Place the torn enoki mushroom bundles on slices of bacon and roll them up. Secure the end of each bacon slice with a toothpick to prevent them from falling apart. Repeat this process for all the enoki mushroom bundles.
Step 3
Heat butter in a pan. Once the butter has melted, add the bacon wrapped enoki mushrooms and sauté over medium heat. When they have browned, flip them over and cook on all sides.
Step 4
Cover the pan and steam them over low heat for about a minute until the enoki mushrooms are tender.
Step 5
Remove the lid, add soy sauce and black pepper to the bacon wrapped enoki mushrooms. Cook them briefly until the flavors blend.
To Store
You can store them in the refrigerator for up to 3 days.
Recipe card
Bacon Wrapped Enoki Mushrooms
Ingredients
- 7 oz enoki mushrooms
- 8 slices thin-cut bacon, sliced in half (If available, Japanese-style bacon with a tender texture is recommended.)
- 0.35 oz salted butter
- 1 tsp soy sauce
- pinch of ground black pepper
Instructions
- Trim the bottom part of enoki mushrooms and separate the stalks into bundles of about 0.9 ounces (25g) each.
- Place the torn enoki mushroom bundles on slices of bacon and roll them up. Secure the end of each bacon slice with a toothpick to prevent them from falling apart. Repeat this process for all the enoki mushroom bundles.
- Heat butter in a pan. Once the butter has melted, add the bacon wrapped enoki mushrooms and sauté over medium heat. When they have browned, flip them over and cook on all sides.
- Cover the pan and steam them over low heat for about a minute until the enoki mushrooms are tender.
- Remove the lid, add soy sauce and black pepper to the bacon wrapped enoki mushrooms. Cook them briefly until the flavors blend.
Notes
- You can store them in the refrigerator for up to 3 days.
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