Emi Kazuko, Yasuko Fukuoka

Bacon-Rolled Enokitake Mushrooms

Obimaki Enoki

banner
Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
The Japanese Cookbook
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

The Japanese name for this dish is Obimaki enoki: an Obi (belt or sash) is made from bacon and wrapped around enokitake mushrooms before grilling them. The strong, smoky flavour of the bacon accompanies the subtle flavour of enoki very well.

Ingredients

  • 450 g/1 lb fresh enokitake mushrooms
  • 6 rindless smoked streaky (fatty) bacon rashers (strips)

Method

  1. Cut off the root part of each enokitake cluster 2cm/¾in from the end. Do not separate the stems. Cut the rashers in half lengthways.
  2. Divide the enokitake into 12 bunches. Take one bunch, then place the middle of the enokitake near the edge of 1 bacon rasher. You should be able to see 2.5-4cm/1-1½in of enokitake at each end of the bacon.
  3. Carefully roll