Mochi Bacon Recipe

Soften mochi

If using refrigerated or room-temperature store-bought mochi, warm each piece until pliable. Microwave method: place up to 4 mochi on a microwave-safe plate, cover with a damp paper towel, and microwave 20–30 seconds. For firmer mochi, microwave in 10–15 second increments until soft but still holding shape. Alternatively, steam for 3–5 minutes until pliable. Handle carefully—mochi will be hot and springy.

Pat mochi dry with a paper towel so the bacon will adhere and excess surface moisture won’t dilute the glaze.

Cut each bacon slice in half crosswise if the slices are long. You want a strip length that can wrap once around a mochi piece with a small overlap.

Wrap one half-slice (or whole slice if short) of bacon around each mochi piece. Tuck the bacon seam-side down and secure with a toothpick inserted through the bacon and mochi to hold while cooking. Place assembled pieces on a plate seam-side down. Ensure the seam and toothpick placement will be easy to access when cooking.

Make the sweet soy glaze

In a small saucepan combine soy sauce (3 tbs), mirin (2 tbs), sugar (1 tbs), and water (1 tbs). Stir over medium-low heat until sugar dissolves. Bring to a gentle simmer and cook 1–2 minutes more until slightly thickened — it should coat the back of a spoon. Remove from heat and set aside. The glaze will thicken a bit as it cools.

Preheat a nonstick skillet or cast-iron pan over medium heat. Add a thin layer of neutral oil (optional) if your bacon is very lean; otherwise the bacon fat will render and provide the cooking fat.

Place bacon-wrapped mochi seam-side down in the hot pan, spacing them so they don’t touch. Cook 2–3 minutes per side, turning gently with tongs or two spatulas so the bacon browns evenly and crisps. As bacon renders, reduce heat slightly if it’s browning too quickly. Total cook time should be about 8–10 minutes until bacon is crisp and mochi is heated through and slightly puffed.

During the last 1–2 minutes of cooking, brush the bacon with the sweet soy glaze on all exposed sides. Turn and brush again so the glaze caramelizes lightly and becomes sticky but not burned. If you prefer a more lacquered finish, brush a second thin coat and let it set for 30–45 seconds in the pan.

Transfer cooked mochi bacon to a serving plate. Remove toothpicks before serving or leave them in for finger-food presentation, noting they will be hot inside.

Scatter toasted sesame seeds (1 tsp) and sliced green onion (1 tbs) over the glazed mochi bacon for aroma and contrast. Serve immediately while the bacon is crisp and the mochi is soft and chewy. Recommend serving with extra glaze on the side for dipping.