Bacon-Wrapped Enoki Mushrooms are a favorite on Japanese tables. The crisp texture of enoki mushrooms pairs very well with savory bacon, and the aroma of butter and soy sauce stimulates your appetite.
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What is Bacon-Wrapped Enoki Mushrooms?
Bacon-Wrapped Enoki Mushrooms are 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 crunchy texture, making them a staple ingredient in Japan that is widely available. 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) because it is easy to make.
Differences in bacon
The bacon commonly eaten in Japan is pre-cooked and has a ham-like texture rather than being crispy, so it may differ slightly from the bacon sold in your area. By using bacon with a tender texture, you will be able to enjoy the enoki mushrooms even more. It offers a different appeal from the crispy one, so I recommend trying tender bacon or ham instead for this dish.
Ways to make enoki mushrooms tasty
In Japan, enoki mushrooms are usually kept refrigerated for use, but their flavor can be enhanced 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 will not 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.
Ingredients
- 7 oz. (200g) enoki mushrooms
- 8 slices half-sized bacon
- 0.35 oz. (10g) salted butter
- 1 tsp soy sauce
- pinch of ground black pepper
Step-by-step instructions
🕒 Total 12 mins
Step 1
Trim the bottom part of the enoki mushrooms and separate the stalks into bundles of about 0.9 oz. (25g) each using your hands.
Step 2
Place the bundles of torn enoki mushrooms 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 the same process for all the bunches of enoki mushrooms.
Step 3
Heat butter in a pan. Once the butter has melted, add the bacon-wrapped enoki mushrooms and sauté them over medium heat. When they have browned, flip them over and cook on all sides.
Step 4
Cover the pan and steam them on low heat for 1 minute until the enoki mushrooms are tender.
Step 5
Remove the lid, add soy sauce and ground black pepper, and let the flavors blend.
To Store
You can store them in the refrigerator for up to 3 days.
Tips on how to make
- When using frozen enoki mushrooms, cook them while still frozen. If you thaw them, they will be watery and unpalatable.
- Soy sauce and ground black pepper should be added at the end of the cooking process. If they are added first, their flavors will be lost.
Recipe Card
Bacon-Wrapped Enoki Mushrooms
Ingredients
- 7 oz. (200g) enoki mushrooms
- 8 slices half-sized bacon
- 0.35 oz. (10g) salted butter
- 1 tsp soy sauce
- pinch of ground black pepper
Instructions
- Trim the bottom part of the enoki mushrooms and separate the stalks into bundles of about 0.9 oz. (25g) each using your hands.
- Place the bundles of torn enoki mushrooms 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 the same process for all the bunches of enoki mushrooms.
- Heat butter in a pan. Once the butter has melted, add the bacon-wrapped enoki mushrooms and sauté them over medium heat. When they have browned, flip them over and cook on all sides.
- Cover the pan and steam them on low heat for 1 minute until the enoki mushrooms are tender.
- Remove the lid, add soy sauce and ground black pepper, and let the flavors blend.
Notes
- You can store them in the refrigerator for up to 3 days.
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