Bacon wrapped mochi over Bloody Mary, close up

Sorry for the long break here.

I’ve been spending lots of time with my kids, dallying around, and enjoying the summer days.

This Bacon wrapped mochi seems to have become a favorite recently. We’ve ordered it in restaurants before, but I’ve never made it at home.

Turns out, it’s really easy.
Osaka-Ya Komochi, frozen

Frozen Osaka-Ya Plain Mochi (Komochi) 

Start off with some plain mochi. These are from our favorite local wagashi shop Osaka-Ya.

You can get them fresh around New Year’s, but any other time of the year they make them every few months and freeze them. If you live locally, you can also find them frozen at Oto’s Marketplace.

Grainaissance is another local area company that makes brown rice mochi. I’ve found it in the refrigerated section at our Natural Food Co-op. It also freezes very well. I usually get a couple of plain flavored packs to keep in the freezer since my kids love it baked, then dipped in a shoyu-sugar sauce. I haven’t actually made the bacon wrapped mochi using this, but I don’t see why it wouldn’t work. It comes in a big square, so I would just cut it in small bite sized pieces.

Ingredients/assembly for bacon wrapped mochi
Let the mochi thaw. If it is hard, which it most likely will be, place it in the microwave on high for 10 seconds at a time, until it gives only slightly when pressed.

You don’t want it to get too soft, or it will be very sticky and difficult to cut. Just get it soft enough to cut with a sharp knife, and pierce with a skewer.

Cut each round mochi into six pieces.

Cut the bacon slices into thirds.

Roll each piece of mochi in a cut slice of bacon and secure the end as you thread it onto a small skewer.
Tray of uncooked bacon wrapped mochi
Place 2-3 pieces onto each skewer, leaving about a fingerwidth between pieces.

Bacon wrapped mochi frying in cast iron pan
Heat up a cast iron pan on high heat.

Place a few skewers into the pan (I did 4 skewers at a time in my 10″ square cast iron pan), leaving an inch or more between them in case the mochi starts to ooze out. If the melted pieces touch they will stick together.

If your skewers are too long to fit in the pan flat, break off the ends like I did here, so the skewers can lay flat in the pan.

Almost immediately turn the heat down to medium. After a minute turn the heat down to medium low. This will prevent the bacon from burning, while giving it time to cook and time for the mochi to soften.
Bacon wrapped mochi in frying pan, close up
Turn the skewers over every 30-45 seconds so they cook evenly and don’t burn.

Each batch will take about 10-12 minutes (depending on the thickness of the bacon and the mochi) for the bacon to cook through and crisp up, and the mochi to get soft and oozy. Drain out the bacon grease between batches.

Serve immediately with a shoyu-sugar sauce on the side to drizzle, brush on, or dip. (A small squirt of Sriracha added to the sauce is delicious–Blue D’s idea)
Preservation & co. Bloody Mary Mix, Horseradish Dilly Beans

Of course we need a little something to drink with these perfect little pupus.

I recently stopped by a new local shop, Preservation & Co., which specializes in handcrafted preserved foods. Their award winning Bloody Mary Mix is very popular.
Bacon wrapped mochi over Bloody Mary, long view


Pan-fried Bacon Wrapped Mochi
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: varies
  • 4 round pieces plain mochi (komochi), thawed
  • 8 slices bacon
  • 4"-6" bamboo skewers
  • ¼ c. soy sauce
  • ¼ c. sugar
  • Squirt of Sriracha sauce (optional)
  1. For the sauce: Warm soy sauce and sugar in a small saucepan, stirring until sugar is dissolved. Remove from heat and stir in Sriracha sauce if desired. Set aside.
  2. Cut each mochi round into 6 wedge pieces. If mochi is too hard to cut, place in microwave on high for 10 seconds at a time, until it gives in slightly when pressed. Do not let it get too soft, or it will be sticky and difficult to cut.
  3. Cut bacon slices into thirds.
  4. Place each piece of mochi on the end of one slice of bacon, then roll up with the bacon. Secure the end while threading onto a skewer. Place 2-3 pieces of bacon wrapped mochi onto each skewer, leaving a fingerswidth of space between pieces.
  5. Heat a large cast iron skillet on high heat for a couple of minutes. Place as many skewers that will fit, leaving 1-2" between each.Lower heat to medium. Turn the skewers over every 30-45 seconds. After a minute, lower heat again to medium low, and keep turning the skewers. They are ready when bacon is cooked through and crispy, and the mochi is soft and oozy-- approximately 10-12 minutes. Remove from pan and serve immediately with sauce. Drain grease from pan between batches.