Make "Enoki Bacon Gratin" in no time with leftover enoki mushrooms and bacon, ingredients that tend to linger in the fridge. This dish boasts a crispy exterior and the enjoyable texture of enoki mushrooms inside. It's perfect as a snack, side dish, or for bento boxes. Please try this simple yet addictively flavorful creation!
Ingredients
Main Ingredients (2 servings)
- Enoki Mushrooms 1/2 pack
- Bacon 1-2 slices
- Egg 1
- All-purpose Flour 1/2 tbsp
Seasonings
- Salt (to taste)
- Olive Oil 2 tbsp
- Coarse Black Pepper (to taste)
- Soy Sauce (to taste)
Steps
- Cut off the root ends of the enoki mushrooms (1/2 pack) and align their height, keeping the base connected so they don't fall apart completely. This is key! By keeping the roots intact and aligning the height, you'll achieve even cooking without burnt spots.
- Cut the bacon (1-2 slices) in half and then into thin lengthwise strips.
- Evenly tuck the thinly sliced bacon between the enoki mushrooms.
- Whisk 1 egg and mix in a pinch of salt.
- Lightly coat the enoki mushrooms and bacon with 1/2 tbsp of all-purpose flour.
- Drizzle the whisked egg over the enoki mushrooms and bacon, ensuring it coats them evenly. Be careful not to break the raft-like structure.
- Heat 2 tbsp of olive oil in a frying pan. Place the egg-coated enoki and bacon, still in their raft shape, into the pan and cook over medium heat.
- Once the bottom side is browned, press down with a smaller pot lid or similar object and cook until golden brown and crispy.
- Flip and cook the other side in the same way, pressing down with the pot lid until it's also golden brown and crispy.
- Once everything is cooked to a golden brown, transfer to a plate.
- Sprinkle with coarse black pepper (to taste) as desired and serve with soy sauce (to taste) on the side. A helpful tip: You can also cut it into bite-sized pieces before serving.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。