Rumaki (Water Chestnuts wrapped in Bacon)
Soy sauce, smoky bacon and sweet brown sugar dress up water chestnuts for a festive party appetizer. The crunchy centers are a great counter to the crisp, meaty bacon and the sticky-sweet glaze.
Servings: 10 to 12
Ingredients
- ⅓ cup Teriyaki sauce plus additional, for basting
- 1 clove garlic chopped
- 12 canned, whole water chestnuts drained and halved
- 12 slices bacon halved crosswise
Instructions
- Stir together the Teriyaki sauce and garlic in a medium bowl, then add the water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. While the water chestnuts are marinating, soak 24 toothpicks in cold water for at least 1 hour.
- Preheat the broiler. Remove the water chestnuts from the marinade and discard the marinade. Lay bacon half on a cutting board, and place 1 water chestnut in the center. Fold one side of the bacon over the water chestnut, and thread a toothpick through the bacon, and then the water chestnut. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 Rumaki.
- Broil the Rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up), 2 inches from the heat, for 4 minutes. Flip over the Rumaki and broil for 2 minutes more. Brush the Rumaki with additional Teriyaki sauce, and return to the broiler for 2 more minutes.
- Place on a serving tray and serve immediately.
