Gluten-Free Bacon-Wrapped Mochi with Sweet Tamari Glaze Recipe

Gluten Free Mochi

Combine crunchy bacon; gooey, gluten-free mochi; and a sweet finishing glaze wrapped in dried seaweed and you’ve got a popular winter finger food in Japan served here by Chef Sho Kamio of Iyasare restaurant in Berkeley, California.

Bacon-Wrapped Mochi with Sweet Tamari Glaze

MAKES 8 Mochi is gluten-free and available at Japanese markets in small individually wrapped blocks. If you can’t find it or aren’t a mochi fan, you can sub large scallops with equally exciting results. Shichimi togarashi is a traditional Japanese seven-spice mix, and aonori is seaweed flakes.

Author Sho Kamio

Ingredients

  • 4 (2-1/2-inch) blocks mochi, halved lengthwise
  • 4 slices bacon halved crosswise
  • 1 recipe Sweet Tamari Glaze (see below)
  • 2 nori seaweed sheets quartered
  • 1/2 teaspoon aonori for garnish (optional)
  • 1/2 teaspoon shichimi togarashi spice for garnish (optional)

Instructions

  1. Wrap each mochi in a half slice of bacon. Heat a cast-iron or other heavy pan over medium-high heat. Sear the bacon-wrapped mochi on all 4 sides until crisp, 1 to 2 minutes per side. Reduce the heat to low, cover the pan, and cook until the mochi is soft and melty, 1 to 2 minutes. Brush glaze on each piece, place it in the middle of a nori sheet, fold the nori edges up around the mochi like a taco, sprinkle with the garnishes, and serve.

Sweet Tamari Glaze

MAKES 2 TABLESPOONS If you like the sweet-and-savory sauce that garnishes unagi (aka eel) in sushi bars, you’ll love this glaze. Try it on roasted salmon, too.

Ingredients

  • 1 tablespoon tamari
  • 1-1/2 teaspoons sake
  • 1-1/2 teaspoons mirin
  • 1 teaspoon sugar

Instructions

  1. In a small saucepan, warm all ingredients over medium heat, stirring, until the sugar is melted.

Photography Emma K. Morris

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