Mochi Bacon
Is this bacon the best vegan bacon you can make? Someone tagged me in a recipe video by Chef Kennedy over on Tiktok and it was of her making bacon from plants, mochi bacon specifically. I’m following her video for the technique, but I’m going to use my own bacon recipe. This is going to be pretty easy! Let’s get started. If you like this recipe be sure to check out this one too! and this one!
Making the Sauce
The first thing we need to do is hydrate some rice paper. I am just going to stick four sheets of rice paper into some water and let them hydrate up! Set them aside for now. Next we’ll make our flavor. In a bowl I add a tablespoon of mushroom seasoning, a quarter cup of nutritional yeast, a teaspoon of smoked paprika, a pinch of sage, half a teaspoon of onion powder, garlic powder, beetroot powder, a few drops of red wine vinegar, a teaspoon of soy sauce, a half teaspoon of liquid smoke, and two tablespoons of maple syrup. Now I am going to start to whisk that all together but it’s thick so I add about a quarter cup of water.
Making the Mochi
Back to our rice paper, pull the sheets out of the water. Now I pour and brush my sauce into a baking sheet. Then I add in the rice paper sheets, laying them out and brushing on more sauce as I go. You want these to be heavily marinated in the sauce. Set the dish aside. Time for our mochi! Now I add a quarter cup of mochiko rice flour into the rest of the sauce, mix that up and set it aside. Let’s make some actual mochi now, this is going to be the fat part of this bacon. I just mix together a cup of water and a cup of the mochi rice flour.
Cover it up and throw it in the microwave for a minute. Now you can take it out, give it a stir, cover it back up and put it back in the microwave for another minute. Go ahead and repeat this again but microwave for thirty seconds this time. Continue microwaving at thirty second increments, then stirring, until you have a thick, stretchy dough.
Form the Bacon
Spread out a bunch of cornstarch, add the dough, and roll it out with a rolling pin. You want to spread it pretty thin. Pull out the marinated rice paper, and lay them flat down onto the mochi. Now we need our seasoning/sauce blend. I toss some chunks of it onto the rice paper. Next I fold this up, on all four sides. Roll it into its own little mochi bacon burrito. I crack some fresh black pepper over top of this and really press it into the mochi. Now I wrap it up in some parchment paper, and toss it in the freezer for about four hours.
Cook the Bacon
Time to take the bacon out of the freezer. Next I slice it really thin, and you want to get these in the pan as soon as they are sliced. Let them cook for a few minutes. The mochi is a little sticky so be careful flipping them. Now I set them on a paper towel and allow some of that fat to drain off. And there you go! Let’s give it a taste.
Enjoy!
These are great. The bite is nice and meaty. This is one of my top rated vegan bacons I have tried! I’d suggest trying to get a very thin cut! My pieces may have been too thick. Overall this is still an amazing recipe you could try! This mochi bacon is awesome. Watch the full video here!
Is The Vegan Bacon Better Then Them All??
Ingredients
- 4 sheets rice paper
- 1 tbsp mushroom seasoning
- 1/4 cup nutritional yeast
- 1 tsp smoked paprika
- pinch sage
- .5 tsp onion powder
- .5 tsp garlic powder
- .5 tsp beetroot powder
- pinch red wine vinegar
- 1 tsp soy sauce
- .5 tsp liquid smoke
- 2 tbsp maple syrup
- 1.5 cup mochiko rice flour
- corn starch
- black pepper
Instructions
- Add 4 sheets of rice paper into some water and let them hydrate.
- In a bowl add mushroom seasoning, nutritional yeast, smoked paprika, sage, onion powder, garlic powder, beetroot powder, red wine vinegar, soy sauce, liquid smoke, maple syrup and water. Whisk that all together then set it aside.
- Pull rice paper out of water. Brush/pour sauce onto a baking sheet. Lay out the rice paper on the bottom adding more sauce as you go.
- Add mochiko rice flour into the remaining sauce and mix it together.
- In a little bowl mix water and mochiko rice flour. Cover it and put it in the microwave for a minute. Take it out and stir it then repeat. Repeat again in 30 second intervals until you have a thick, stretchy dough.
- Spread out some cornstarch then add the dough and roll it out thin with a rolling pin. Pull out the rice paper and lay them flat down onto the mochi.
- I toss on some chunks of the sauce/seasoning then fold it on all 4 sides. Roll it into a burrito shape. Coat it with black pepper and press it in. Wrap it in some parchment paper and let it sit in the freezer for 4 hours.
- Take the bacon out of the freezer, slice it really thin, throw it on the pan and cook it! Enjoy!