Saturday, February 02, 2008

Sweet & Spicy Bacon Furikake

6 slices bacon
1 Tbsp. white wine
2 teaspoons raw cane sugar
1 Tbsp. Yoshida’s gourmet sauce
⅛ teaspoon cayenne pepper
Chop up the bacon quite finely.

In a large frying pan, sauté the bacon over a low-medium heat until it’s rendered a lot of its fat and is fairly crispy, but not burned. Drain the bacon on paper towels. Wipe out the pan to get rid of any bacon fat. Add the other ingredients over a medium heat. Stir until the sugar is melted. Return the bacon and stir around until the liquid is gone. Let cool completely. Whirl it in a food processor until very finely chopped. Makes about 3/4 cup. This will keep in the refrigerator for a week or two (if it lasts that long).