4 round pieces plain mochi (komochi), thawed
8 slices bacon
4"-6" bamboo skewers
¼ c. soy sauce
¼ c. sugar
Squirt of Sriracha sauce (optional)
For the sauce: Warm soy sauce and sugar in a small saucepan, stirring until sugar is dissolved. Remove from heat and stir in Sriracha sauce if desired. Set aside.
Cut each mochi round into 6 wedge pieces. If mochi is too hard to cut, place in microwave on high for 10 seconds at a time, until it gives in slightly when pressed. Do not let it get too soft, or it will be sticky and difficult to cut.
Cut bacon slices into thirds.
Place each piece of mochi on the end of one slice of bacon, then roll up with the bacon. Secure the end while threading onto a skewer. Place 2-3 pieces of bacon wrapped mochi onto each skewer, leaving a fingerswidth of space between pieces.
Heat a large cast iron skillet on high heat for a couple of minutes. Place as many skewers that will fit, leaving 1-2" between each.Lower heat to medium. Turn the skewers over every 30-45 seconds. After a minute, lower heat again to medium low, and keep turning the skewers. They are ready when bacon is cooked through and crispy, and the mochi is soft and oozy-- approximately 10-12 minutes. Remove from pan and serve immediately with sauce. Drain grease from pan between batches.