Grilled teriyaki bacon stuffed with shimeji & asparagus Recipe

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Grilled teriyaki bacon stuffed with shimeji & asparagus

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Ingredients

  • 100g bacon, or about 6 slices
  • Shimeji or enoki mushrooms, bottom ends trimmed

  • Thin asparagus, a few stalks, cut to 2 inch length

  • [Sauce:]

  • 1 tbsp light soy sauce
  • 1 tbsp water
  • 2 tbsp brown sugar
  • 1 tsp white cooking wine/sake
  • 1/2 tbsp finely chopped english parsley

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How to make Grilled teriyaki bacon stuffed with shimeji & asparagus


  1. Mix the ingredients for the sauce evenly in a bowl.
  2. Marinade the bacon in the sauce for at least 15 minutes.
  3. Wrap a handful of mushrooms and a few stalks of asparagus in each bacon slice and seal off with a toothpick (or you can also tie with spring onions - the leafy part).
  4. Pour the sauce over the bacon rolls and grill for about 8 minutes on each side. When cooked, lay the bacon on serving plates and pour the sauce over.

[Serves 2]

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