each block of mochi makes 2 skewers
mochi blocks, as needed
sliced bacon, as needed (1 slice of bacon per skewer)
2 tablespoons soy sauce
2 tablespoons mirin
Cut each block into eight equal sized cubes. If the blocks of mochi
are too difficult to cut up as is, heat them up slightly in the
microwave in 20 second increments. Cut slices of bacon in half
lengthwise and then crosswise so that each slice of bacon is in four.
Place the pieces of mochi on a microwave safe place (make sure the
mochi isn’t touching) and microwave for 20 seconds. The mochi should be
slightly softened and easy to pierce with a wooden skewer. If not,
microwave for 20 seconds more.
In a small bowl or glass measuring cup, mix together the soy sauce and mirin.
Wrap each mochi cube with a piece of bacon and skewer, 4
bacon-wrapped mochi pieces to a stick. Grill over medium heat (you can
do this on the barbecue, or in a grill pan indoors), flipping regularly,
and brushing with the soy-mirin mixture until the bacon is crispy and
the mochi is puffed up and browned, 20-30 minutes. The longer you grill, the more puffy and crispy the
mochi will become. When it looks just about right, turn up the heat to
high to give it one last blast for some extra crispiness. Enjoy hot!
bacon recipe source: Stephanie, i am a food blog, December 19, 2013