Grilled teriyaki bacon stuffed with shimeji & asparagus
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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
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
- Mix the ingredients for the sauce evenly in a bowl.
- Marinade the bacon in the sauce for at least 15 minutes.
- 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).
- 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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