It’s time for the next installment of our occasional Saturday•Izakaya segment. Regular readers will remember that we had somewhat mixed results last time when we made tsukune.
We figured after a few weeks it was time to roll up our sleeves, grab some cold beer, and get our izakaya on again. This time we tackled aspera bacon.
Aspera bacon is a popular appetizer at Japanese izakayas. Although it’s not on the menu at all Japanese restaurants in the US, we’ve enjoyed it here in the city at places such as Village Yokocho and Tori Shin. And in Japan we always order aspera bacon at our favorite izakaya chain, Tengu.
The good news is aspera bacon is one of the easiest izakaya foods to make at home. Check out our video below. As you’ll see, it’s easy to make, and it looks great.
You may not have a fabulous fish grill (Japan’s most versatile cooker), but you can easily sauté your apsera bacon rolls in vegetable oil.
[callout title=JapanCulture•NYC’s Aspera Bacon]
- 1 pack bacon
- Fresh asparagus
- 1 tbsp soy sauce
- 1 tsp vegetable oil
Boil asparagus lightly and drain. Cut asparagus into 2-inch lengths, and cut bacon in half. Roll the bacon around the asparagus. Place 4 to 6 rolls on a skewer (or, if sautéing, secure individual rolls with a toothpick). Baste skewers with soy sauce. Grill for 10 to 15 minutes until bacon is cooked. (Or sauté bacon rolls in a pan on medium heat until lightly browned.) Enjoy![/callout]