Bacon Wrapped Water Chestnuts Rumaki Recipes

BACON WRAPPED WATER CHESTNUTS (RUMAKI)

Steps:

• Preheat oven to 375F. Place a wire rack over a sheet pan and set aside.
• Mix together ketchup, brown sugar, worcestershire sauce and Sriracha in a small bowl. Set aside.
• Slice bacon into thirds crosswise. Wrap one piece of bacon around a water chestnut and secure with a toothpick. Place each wrapped water chestnut onto the wire rack. Repeat until bacon and water chestnuts are gone.
• Bake in preheated oven until bacon is starting to crisp (around 30 minutes or so). Remove from oven and, using a basting brush, dab sauce all over each appetizer. Return to oven and continue cooking until bacon is crisp and sauce is sticky and thick, another 10-15 minutes.
• Serve immediately. They'll go quickly!

SUPER EASY BACON WRAPPED WATER CHESTNUTS (MODIFIED RUMAKI)

Steps:

• Open can of water chestnuts and drain. Place the water chestnuts on paper towel and let air dry. If you're in a hurry, you may also pat them dry with paper towel.
• Cut each strip of bacon in thirds.
• Wrap bacon around water chestnut and secure with toothpick. Repeat until all are wrapped.
• Place bacon-wrapped water chestnuts on a cookie sheet sprayed lightly with cooking spray or lined with tin foil for easy clean up. If using tin foil, go ahead and spray the tin foil with cooking spray, as well.
• Brush each bacon-wrapped water chestnut with your favorite barbeque sauce. **OR** If you are lazy, like me, dump the barbeque sauce into a bowl and just dip each bacon wrapped water chestnut into the barbeque sauce and shake off excess.
• Place on top rack in oven under the broiler. Broil for about 10 minutes. Take them out of the oven and turn them all over. Brush again with barbeque sauce, if desired. Place under the broiler again for about another 10 minutes. You should watch these pretty closely to be sure not to burn. You are looking to cook the bacon through until it crisps.
• Serve and enjoy!

BACON WRAPPED WATER CHESTNUTS (RUMAKI)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• If desired, cut larger water chestnuts in half for easier eating and more pieces.
• Soak water chestnuts in soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.
• Remove water chestnuts from soy sauce.
• Wrap 1/2 strip of bacon around each; secure with toothpicks.
• Reserve soy sauce.
• Place toothpick side "up" in a 9" x 13" glass baking dish.
• Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until crispy.
• Remove from oven; drain bacon fat.
• Meanwhile, mix reserved soy sauce, ketchup and brown sugar in a bowl.
• Pour the mixture over the chestnuts to coat them evenly.
• Bake an additional 20 to 30 minutes (again checking for crispness of bacon).
• Serve hot, with or without seafood sauce.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
• Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
• Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
• Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
• Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.

RUMAKI VARIATIONS

Steps:

• Preheat oven to 350 degrees F.
• Cut each slice of bacon in half. Wrap one water chestnut in 1of the pieces of bacon, making sure to overlap. Secure the bacon with a toothpick and put it on a sheet pan. Repeat the process with the remaining water chestnuts, pineapple chunks and scallops.
• Put the pan into the preheated oven and bake until the bacon is crisp, about 20 minutes. Remove, let cool 10 minutes and serve immediately.

BACON WRAPPED WATER CHESTNUTS III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
• Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
• Bake the water chestnut wraps for 10 to 15 minutes.
• Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
• Bake for 30 to 35 more minutes.

RUMAKI

Steps:

• In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
• Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Cut bacon strips into thirds; wrap a strip around each water chestnut and secure with wooden toothpicks. Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until bacon is crisp, 25 minutes. , Meanwhile, in a small saucepan, combine ketchup and brown sugar; cook and stir over medium heat until sugar has dissolved. Remove chestnuts to paper towels; drain. Dip in ketchup mixture; place in a lightly greased 13x9-in. baking dish. Spoon remaining sauce over chestnuts. Return to the oven for 10 minutes.