Combine the liquid ingredients except for 1 tbsp of maple syrup in a saucepan and bring to a boil. Add the ginger, scallion greens and garlic cloves and simmer over medium-high heat until the sauce is reduced by about half (about 15-20 minutes). It should be glossy and relatively thick. Let stand for 5 minutes.

Strain the solids and store the sauce in a sealed container. It can be refrigerated for up to a month.

Reserve 1/2 tbsp of the tare sauce and combine with the remaining 1 tbsp of maple syrup. You'll use this to brush the cooked mushroom-bacon bundles in the final step below.

If using wooden/bamboo skewers, soak them in water for 30 minutes beforehand. Alternately, use metal skewers.

Gently clean and trim the base of the enoki mushrooms, then separate them into small bundles, about the thickness of a thumb.

Heat a grill/barbecue to about 350°F, assuming it has an upper rack or some other way to keep the skewers far from any flames. If you don't have an upper rack, heat the grill to a lower temperature, about 275° F, and place a tray below the grill to prevent flare-ups from the bacon fat.

Starting at the base, wrap a bundle of mushroom with a strip of bacon. The bacon should spiral up the stalk of mushrooms, overlapping slightly all along the way. Thread the bundle onto two skewers, then thread a scallion on in the same fashion. You can use 1 skewer only, but it makes it much more difficult to turn the mushrooms on the grill without them rotating. Repeat with all remaining mushrooms and scallions. Place 3 bundles and 2 scallions on each pair of skewers.

Use a brush to baste the mushroom/bacon wraps with the maple-sake tare sauce.

Place the mushroom skewers on the upper rack of the barbecue and cook, periodically turning and brushing on more tare sauce. Cook until the mushrooms and scallions are soft and a bit charred and the bacon is well-cooked (10-15 minutes). If you don't have an upper rack, cook directly on the grill over lower heat. Pay close attention in either case, as the rendering bacon fat can flare up on the grill considerably, especially in the final few minutes.

Remove the bacon-mushroom bundles from the grill and brush with the reserved tare and maple glaze from above. Serve immediately (allow for 2 per person as an appetizer).