Sorry for the long break — I’ve been spending more time with my kids and soaking up summer days. Between outings and relaxed afternoons, I rediscovered a simple favorite: bacon-wrapped mochi. We’ve ordered it at restaurants for years, and it turns out it’s just as easy to make at home.
Frozen plain mochi (komochi)
Begin with plain mochi rounds. Local wagashi shops often sell fresh mochi around New Year’s, and they commonly offer frozen packs throughout the year. Many natural food stores and co-ops carry brown rice or plain mochi that freezes and reheats well. If you buy mochi in a large square, simply cut it into bite-sized wedges for this recipe.
Let the mochi thaw slightly before working with it. If it’s too firm to cut, microwave on high for 10-second bursts until it yields just a little when pressed. Don’t overheat it — if the mochi becomes too soft it will be sticky and hard to handle. You want it just soft enough to slice and skewer.
Cut each round mochi into six wedges. Cut bacon slices into thirds. Wrap each mochi wedge with a bacon strip, then thread and secure on a small bamboo skewer. Place 2–3 wrapped pieces per skewer, leaving a finger-width gap between pieces so they don’t fuse if the mochi softens and oozes.
Heat a heavy cast-iron skillet over high heat for a couple of minutes. Add a few skewers at a time, leaving room between them. If your skewers are too long to lie flat, shorten or break the ends so they sit evenly in the pan. Once the skewers are in, reduce the heat to medium, then to medium-low after the first minute. This gradual reduction prevents the bacon from burning while allowing it to crisp and the mochi to soften.
Turn each skewer every 30–45 seconds for even browning. Depending on the thickness of the bacon and the mochi, each batch takes about 10–12 minutes for the bacon to become crisp and the mochi to melt slightly and get chewy. Drain excess bacon fat between batches to avoid smoking and to keep results crisp.
Serve the bacon-wrapped mochi immediately with a simple shoyu-sugar dipping or brushing sauce. A touch of Sriracha in the sauce adds a pleasant kick if you like a little heat.
These little skewers make ideal party appetizers or snacks. They pair nicely with a savory cocktail or a simple drink. Enjoy them fresh from the pan for the best texture — crispy bacon outside and tender, slightly gooey mochi inside. Cheers!
- 4 round pieces plain mochi (komochi), thawed
- 8 slices bacon
- 4″–6″ bamboo skewers
- Sauce:
- 1/4 cup soy sauce
- 1/4 cup sugar
- Squirt of Sriracha sauce (optional)
- For the sauce: Warm soy sauce and sugar in a small saucepan, stirring until the sugar dissolves. Remove from heat and stir in Sriracha if using. Keep warm or transfer to a small bowl for dipping.
- If mochi is very firm, microwave on high for 10-second bursts until it gives slightly when pressed. Avoid over-softening. Cut each mochi round into six wedges.
- Cut bacon slices into thirds. Wrap each mochi wedge with a bacon piece and thread onto a skewer, securing the end. Place 2–3 pieces per skewer with a small gap between each.
- Preheat a large cast-iron skillet over high heat for a couple of minutes. Arrange skewers in the pan with 1–2″ between them. Lower heat to medium, then to medium-low after the first minute. Turn skewers every 30–45 seconds for even cooking.
- Cook about 10–12 minutes total, until bacon is crisp and mochi is soft and slightly oozy. Drain excess grease between batches. Serve immediately with the shoyu-sugar sauce for brushing or dipping.