Who doesn't love bacon? While it may not be a traditional Japanese ingredient, bacon is used from time to time in the Japanese kitchen. This enoki bacon maki is a popular okazu or side dish. Best of all, it is good whether hot or at room temperature. These usually get eaten up quickly, so if I want to use some for a bento it's best to save a few.
I can't be bothered with toothpicks to secure them shut. So instead I use longer slices of bacon and wrap up the bunches of enoki. Just saute until the bacon is cooked and you have a nice addition to any dinner.
