Aspara Bacon

Trim the tough woody ends from the Asparagus spears. Blanch the Asparagus spears in boiling water for 1-2 minutes until vibrant green and slightly tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain thoroughly and pat dry.

In a small bowl, combine Koikuchi soy sauce, Mirin, and Sake to create the glazing sauce.

Take 2-3 blanched Asparagus spears and wrap them tightly with a slice of Thinly sliced bacon from one end to the other, ensuring the Thinly sliced bacon covers the Asparagus evenly. Repeat with remaining Asparagus spears and Thinly sliced bacon.