Lay bacon on a silpat or parchment paper overlapping and facing the same direction.  Lay another parchment on top and put a smaller sheet pan on top.  Weigh it down with sauté pans.  Bake at 375 degrees for about 11 minutes when the bacon is crispy, take it out but don’t remove the weights.

 

In a saucepot, cook together:

1 cup shiro (white) miso

½ cup maple syrup

2 cups rice wine vinegar

1 ½ cups mirin

 

Whisk together and reduce on low heat until thick and glossy.

 

Remove the bacon from the pan and lay on a new sheet pan with parchment.  Heavily glaze the bacon with the miso sauce and bake 2-3 minutes.  Let it cool and cut into even long strips.

 

 


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