Ingredients
- 6 cylinder-shaped rice cakes, cut in half
- 1 tbsp sesame oil
- 6 slice bacon, cut in half
- 1 cup soy sauce
- 1/4 cup seasoned rice wine vinegar
- 2 tbsp mirin
- 2 tbsp granulated sugar
- 2 orange, juiced
- 2 lemon, juiced
- 2 lime, juiced
- 2 cloves garlic
- 1 jalapeño, slit in half, with seeds
- 3 jalapeño rings, for garnish
- 1 tbsp chopped chives, for garnish
- 1 tbsp roasted and salted sesame seeds, for garnish
- 6 wooden skewers, soaked in cold water for 30 minutes
Directions
Drain and drizzle the rice cakes with the sesame oil to prevent them from sticking.
In a small stockpot, whisk together all ingredients for the ponzu and bring to a low boil for about 15 minutes. Drain in a cheesecloth or strainer and cool down in an ice bath. Place in a serving sauce dish and garnish with the jalapeño slices. Cover with plastic wrap and refrigerate until serving.
To assemble the skewers, take 1 piece of bacon and slice it in half vertically right down the middle. Wrap one half around each rice cake. Spear with a skewer, and repeat with the second half of the bacon to make 2 rice cakes per skewer.
Cook each skewer in a nonstick pan over medium-high heat for 4 to 5 minutes per side, or until the bacon is crispy and thoroughly cooked.
Transfer the skewers to a serving platter. Garnish with the chives and sesame seeds. Serve immediately with the Jalapeño Ponzu on the side.
Recipe courtesy of Seoultown Kitchen by Debbie Lee/Kyle Books, 2011.
