Bacon Wrapped Mochi

Method10 steps

1. 1

   Step 1: Carefully cut each of the 3 hard kirimochi pieces into thirds, giving 9 smaller pieces. Use a stable cutting board and keep your fingers clear of the blade.

   Uses 3 pieces kirimochi, each cut into thirds

2. 2

   Step 2: Cut each of the 5 bacon strips in half, giving 10 half-strips. Reserve one half-strip to cook separately; use the other 9 for wrapping.

   Uses 5 strips bacon, each cut in half

3. 3

   Step 3: Wrap one of the 9 bacon halves around each of the 9 cut mochi pieces. Place them seam-side down in a frying pan to help keep the bacon closed. No extra oil is needed.

   Uses All nine smaller mochi pieces from the three-piece supply · Nine of the ten actual bacon halves

4. 4

   Step 4: Over medium heat, pan-fry the wrapped mochi on the first side for about 5–6 minutes, until the bacon begins to crisp.

   Fry first side · 6 minUses Nine bacon-wrapped mochi

5. 5

   Step 5: If making the glaze, while the first side cooks mix the 2 tbsp soy sauce and 2 tbsp mirin in a separate very small pan. Bring to a boil, reduce to low heat and simmer until thicker, then remove from the heat. Skip this stage and the glaze finish if serving plain.

   Uses 2 tbsp soy sauce, if making the glaze · 2 tbsp mirin, if making the glaze

6. 6

   Step 6: Turn the wrapped mochi and cook the second side over medium heat for about 5–6 minutes, until all the bacon is cooked through and crisp and the mochi is hot, soft and chewy. Continue cooking as needed to achieve those endpoints.

   Fry second side · 6 minUses Wrapped mochi after first-side frying

7. 7

   Step 7: If using the glaze, drizzle only a little of the reduced soy-mirin mixture over the cooked bacon-wrapped mochi with a clean spoon. Pan-fry for another minute. Keep the unused sauce separate; the whole sauce batch is not required.

   Finish glazed mochi · 1 minUses Cooked bacon-wrapped mochi · Only the desired small amount of the actual reduced sauce

8. 8

   Step 8: Transfer the 9 finished bacon-wrapped mochi to a plate and serve immediately while the mochi is warm and soft. Use the glazed finish if chosen, or the plain cooked pieces if the glaze was omitted.

   Uses Only if the glaze finish was selected · Only if the glaze finish was omitted

9. 9

   Step 9: Pan-fry the reserved extra half-strip of bacon until cooked through and crisp, and enjoy it separately. It is not a tenth wrapped mochi piece.

   Uses The one actual unused bacon half-strip

10. 10

    Step 10: If any clean reduced soy-mirin glaze remains, refrigerate it promptly in a covered container for another use. The cooked mochi is best eaten freshly made; prepare and refrigerate the raw ingredients ahead if needed, then cook just before serving.

    Uses Any actual clean reduced sauce remaining after the desired drizzle