Miso Glazed Bacon

Submitted by katie in the UP

"This was one component of a winning recipe from Top Chef Season 4 Lisa Fernandes made this bacon....and Ming Tsai was quoted saying it's the best bacon he's tasted...the technique was also new to him!"

 

• Ready In: 25mins
• Ingredients: 5
• Serves: 4

ingredients

• 1 cup shiro miso (white)
• 1⁄2 cup maple syrup
• 2 cups rice wine vinegar
• 1 1⁄2 cups mirin
• 1⁄2 lb bacon

directions

1. In saucepot, cook miso, syrup, wine vinegar and mirin together.
2. Whisk together and reduce on low heat until thick and glossy.
3. Meanwhile, lay bacon on silpat or parchment paper overlapping and facing same direction.
4. Lay another parchment on top and place smaller sheet pan on top (weigh down with saute pans). Bake at 375 degrees for about 11 minutes.
5. When bacon is crispy, take out without removing weights.
6. Remove bacon from pan and lay on new sheet pan with parchment.
7. Heavily glaze the bacon with the miso syrup and bake 2 to 3 minutes. Let cool and cut into even long strips.

Reviews

[Chris B.]

At 11 minutes the bacon was gelatinously steamed. After nearly an hour in the oven I gave up and transferred the bacon off of the disastrously hard-to-clean sheet pans and into a skillet to actually crisp. Meanwhile, a 25% batch of the glaze was still vastly more than needed for a half pound of bacon. Why are four slight variations of this clusterf* of a miso bacon recipe the top four hits in google. Help us, ATK!

 

[Sharon B.]

Sadly, this recipe is not the same as Lisa F.’s in terms of proportions and cooking instructions. The glaze is delicious, but makes at least double the amount needed for half a pound of bacon. I ended up scraping off massive quantities of glop. Whoever put this copy together originally made bad changes to the cooking instructions for the bacon and for cooking the glazed strips.