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Teriyaki Bacon Candy Wraps with Wasabi Dipping Sauce
Serves
Yield: 12 Entrée Servings
Ingredients
Teriyaki Bacon Candy
1-1/2 pounds (about 24 slices) thick cut pepper bacon
About 1 cup Kikkoman Teriyaki Glaze
3 tablespoons sesame seeds
Sweet Potato Planks
Six 6-to-8-inch long sweet potatoes with the thickness as even as possible
1 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
2 tablespoons finely ground sea salt
1 teaspoon coarsely ground white pepper
About 1/2 cup Kikkoman Ponzu Citrus Seasoned Dressing and Sauce
24 leaves (from about 3 heads) butter lettuce
Twenty-four 6-inch round Vietnamese spring roll rice paper wrappers
2 cups red and yellow cherry and grape tomatoes, cut in half lengthwise
About 1-1/2 cups cups Kikkoman Wasabi Sauce
Directions
For the bacon candy: Preheat the oven to 325°F. Line a full sheet pan with parchment paper and set a cooling rack over the pan. (Alternately, divide between two half sheet pans with two racks.)
Lay the bacon slices on the rack so they are not touching. Brush the top of each slice generously with the teriyaki glaze and bake for 15 minutes. Turn the slices over, brush generously with the glaze, sprinkle with the sesame seeds, and bake until the desired doneness, 10 to 15 minutes. Remove from the oven, brush lightly with the teriyaki glaze and let cool completely.
For the sweet potato planks: Preheat the oven to 400°F. Line a full sheet pan with parchment paper and set a cooling rack over the pan. (Alternately, divide between two half sheet pans with two racks.)
Peel the potatoes, trim the ends, and cut a thin slice from one of the long sides, creating a stable base. Cut each potato into 1/4-inch planks. Lay the planks on the rack so they are not touching. Brush the top of each slice with sesame oil and bake for 15 minutes. Turn the planks over, brush with sesame oil, and bake until tender, 10 to 15 minutes. Remove from the oven, cut into uneven width strips (to make interesting “fries”), and drizzle with the ponzu dressing.
For the lettuce: Soak the lettuce leaves in ice water for 10 minutes to crisp and dry well.
To assemble and serve: Lay a double layer of wet paper towels on the work surface, place 2 rice paper wrappers side-by-side on top, and then cover with another double layer of wet paper towels. Press down gently until the rice paper circles are moistened, soft, and translucent.
Set a lettuce cup on top of the rice paper, pressing down on the stem end as needed, so it lays flat. Top with a slice of bacon and roll the rice paper, being sure there is exposed rice paper at the bottom end. Holding the roll in one hand, gently push pieces of tomato into each end, and fold up the bottom end to create a seam.
Repeat with the remaining ingredients, making eleven more rolls.
To serve: Arrange two rolls on each serving plate with sweet potato fries and a ramekin of the wasabi dipping sauce on the side
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