When I was in Shanghai, China early this year to handle the defects of our system, Enoki Rolls saved my life almost every night as I ate that with steamed white rice each time we were at Ajisen Ramen.
I made Beef Enoki Rolls a few months back and then thought of trying bacon instead. So today, I’ll show you how I made our Bacon Enoki Rolls on a hot Saturday afternoon waiting for the UAAP game between Ateneo and La Salle. Yay! Ateneo won again, my Baby was very happy! 🙂
This is quite easy to make and very quick too! 🙂
We bought enoki mushrooms, spring onions and bacon from the market since we had the other ingredients at home. For the sauce, I needed sake, mirin, premium soy sauce and garlic powder.
I pre-heated our oven to 200C. Next, I covered the baking tray in aluminum foil to make my husband’s life easier. 🙂 This prevents the rolls sticking to the foil.
If the bacon strips you have are long, cut them in half — that’s what I did. I also cut the enoki mushrooms around 1.5 inches from the roots. Then, I got some mushrooms and rolled it in bacon. I placed the bacon enoki rolls on the baking tray, the rolls can be secured with a toothpick but all I did was to put end of the bacon strip at the bottom for the weight of the roll to do the securing.
Next, I sprinkled salt and pepper onto the rolls. Then placed that into the oven (once the temp inside is 200C).
I baked that for about 15 minutes, got it out before the mushroom burns. While the rolls were baking, I cooked the sauce. In a pan (that’s not heated), add 1 Tbsp sake, 2 Tbsp premium soy sauce (or you can use kikkoman but please don’t use the dark soy sauce or the silver swan or the datu puti), 2 Tbsp mirin and a pinch of garlic powder. Probably, you can add fresh garlic but please grate it or use a garlic press and add a little amount first and increase it if you want more garlic. When all that is in the pan, I heated it through and boiled it for about 2-3 minutes. I then placed that in a sauce bowl.
Once the bacon enoki rolls were done, I placed those on a plate and sprinkled with chopped spring onions, more pepper and Japanese assorted chili pepper (nanami togarashi).
That’s it! 🙂
Bacon Enoki Rolls
(Prep Time: 10 minutes | Cooking Time: 15 minutes)
- 1 pack of Enoki mushrooms
- 4 long bacon strips (or 8 short ones)
- 1 Tbsp Sake
- 2 Tbsp Mirin
- 2 Tbsp Premium Soy Sauce
- Pinch of Garlic Powder
- Salt and Pepper to taste
- Chopped spring onions (optional)
- Japanese assorted chili peppers (optional)
- Pre-heat oven to 200C.
- Cut the enoki mushrooms 1.5 inches from the roots.
- If you have long strips of bacon, cut in half.
- Roll a bunch of enoki mushrooms in the bacon strip and repeat until all the mushrooms have been rolled in bacon.
- Place the rolls into the baking tray with the bacon strip’s end at the bottom (to secure the roll).
- Sprinkle with salt and pepper and put it in the oven.
- Bake for about 15 minutes (monitor by the 10th minute to check if the enoki mushrooms are starting to brown — careful not to burn them).
- Put all ingredients for the sauce into a pan (sake, mirin, premium soy sauce and garlic powder) and heat it through, let it boil for about 2-3 minutes.
- Take out the bacon enoki rolls and sprinkle pepper, Japanese assorted chili pepper and spring onion.
Makes 2 servings