1265. GRILLED TERIYAKI BACON stuffed with SHIMEJI and ASPARAGUS

serves 2


6 slices bacon
shimeji or enoki mushrooms, bottom ends trimmed
thin asparagus, a few stalks, cut to 2 inch length

Sauce:
1 tablespoon light soy sauce
1 tablespoon water
2 tablespoons brown sugar
1 teaspoon white cooking wine/sake
1/2 tablespoon 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.


courtesy of: Noob Cook