Wednesday, February 05, 2014


6 cylinder-shaped rice cakes, cut in half 
1 tablespoon sesame oil 
6 slices bacon, cut in half 
1 cup soy sauce 
¼ cup seasoned rice wine vinegar
2 tablespoons mirin 
2 tablespoons granulated sugar 
2 oranges, juiced 
2 lemons, juiced 
2 limes, juiced 
2 cloves garlic
1 jalapeño, slit in half, with seeds 
3 jalapeño rings, for garnish 
1 tablespoon chopped chives, for garnish 
1 tablespoon roasted and salted sesame seeds, for garnish 
6 wooden skewers, soaked in cold water for 30 minutes 
Drain and drizzle the rice cakes with the sesame oil to prevent them from sticking. In a small stockpot, whisk together all ingredients for the ponzu and bring to a low boil for about 15 minutes. Drain in a cheesecloth or strainer and cool down in an ice bath. Place in a serving sauce dish and garnish with the jalapeño slices. Cover with plastic wrap and refrigerate until serving. To assemble the skewers, take 1 piece of bacon and slice it in half vertically right down the middle. Wrap one half around each rice cake. Spear with a skewer, and repeat with the second half of the bacon to make 2 rice cakes per skewer. Cook each skewer in a nonstick pan over medium-high heat for 4 to 5 minutes per side, or until the bacon is crispy and thoroughly cooked. Transfer the skewers to a serving platter. Garnish with the chives and sesame seeds. Serve immediately with the Jalapeño Ponzu on the side.
bacon recipe courtesy of: Seoultown Kitchen by Debbie Lee, Kyle Books, 2011; Kitchen Daily

No comments: