Enoki mushroom and bacon rolls
A delicious yakitori recipe made of vegetables and enoki wrapped in salty bacon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 pieces 1x
- Category: Snack
- Method: Pan frying
- Cuisine: Japanese
Ingredients
Scale
- 8 slices bacon, sliced in half widthwise
- 2 green onions, sliced into quarters
- 1/2 bell pepper, sliced into thin strips
- 1 package enoki mushrooms, root trimmed and mushrooms pulled apart
- Tonkatsu sauce or soy sauce, to taste
Instructions
- Preheat oven to 350ºF.
- Lay parchment paper or aluminum paper on a sheet tray.
- On a chopping board, cut the bacon in half and separate the slices.
- Lay one slice of bacon down and put another one on top, about 1/3 lower than the bottom one.
- On one end of the bacon slices, lay a slice of bell pepper, green onion, and a few strands of enoki mushrooms.
- Roll and wrap the bacon around the vegetables. Repeat until all ingredients are used.
- *This step is optional* – Brush a little barbecue sauce or soy over the bacon, on both sides.
- Cook in the oven for about 20 minutes, until bacon is well cooked.
- Take out of the oven and put the bacon wraps in a pan over high heat. Cook until bacon is a little charred and slightly crispy (2-3 minutes). Serve.
Notes
These bacon wrapped vegetables are better eaten fresh. For leftovers, wrap them in plastic wrap and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 piece
- Calories: 125
- Sugar: 1.2g
- Sodium: 240.5mg
- Fat: 11.2g
- Saturated Fat: 3.7g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 1.9g
- Fiber: 0.4g
- Protein: 3.9g
- Cholesterol: 18.5mg