Steps

1. Trim the root ends of the enoki mushrooms, roughly cut them in half, and gently separate them.
   🕒 01:15
2. Crush the garlic with the flat side of a knife to release its aroma.
   🕒 01:41
3. Finely slice the bacon.
   🕒 02:05
4. In a bowl, combine Sugar 2 tsp, Soy Sauce 1 tbsp, Vinegar 1 1/2 tbsp, and Olive Oil 1-2 tsp, and mix briefly to create the pickling sauce.
   🕒 02:32
5. Heat Garlic 1 clove and Olive Oil 2 tsp in a frying pan over low heat from a cold start. Slowly cook to infuse the oil with garlic aroma. Cook slowly until the garlic is lightly colored, being careful not to burn it.
   🕒 03:15
6. Once the garlic is slightly colored, add Enoki Mushrooms 1 bag and finely sliced Bacon 1-2 slices and stir-fry. As moisture is released from the enoki mushrooms and fat from the bacon, do not add extra oil during cooking.
   🕒 04:11
7. When the enoki mushrooms have wilted and their volume has reduced to about one-third, turn off the heat.
   🕒 04:54
8. While still hot, transfer the contents of the frying pan to the bowl with the pickling sauce and mix quickly.
   🕒 05:10
9. Mix everything together and let it cool to room temperature.
   🕒 05:46
10. Finely shred the perilla leaves.
    🕒 05:56
11. Add the finely shredded Perilla Leaves (Shiso) (to taste) to the cooled enoki mixture and gently toss to combine.
    🕒 06:18
12. Plate the dish and sprinkle with Coarsely Ground Black Pepper (to taste) if desired.
    🕒 06:37