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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


  • 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)


  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.