Rumaki

 I want to share with all of you a simple and really easy and delicious recipe for Rumaki. The only caveat is that you must love bacon ! The origin of this recipe is from Trader Vic’s and it used chicken livers with water chestnuts. So I’ve modified it a bit to appeal to everyone. It is very easy and even “a man can make it” according to my lovely wife. The key here is to make it a day or two ahead so the flavors can come together. But be warned, this will be a hit and you’re going to have to make extra to avoid any conflict. The marinade consists of Teriyaki sauce and Sherry. The Sherry adds a whole different dimension and gives these little treats that extra kick. I used 1 part prepared garlic and green onion Teriyaki sauce made by Kikkoman with 1/2 part Sherry. But if you prefer you can make your Teriyaki sauce from scratch. Please note, depending on the quantity you make the amount of marinade, bacon and water chestnuts will vary, so buy extra-trust me on this.

1 part Teriyaki sauce

½ part high quality Sherry, do not use cooking Sherry, this adds too much salt

2 cans whole water chestnuts

2 lbs. Thick cut bacon

Toothpicks to secure the bacon slices

Optional- You can use large white mushrooms with the stems removed and stuff them with the water chestnuts then wrap in bacon and marinade overnight.

Begin by draining the chestnuts fully. Mix the marinade and set aside. I cut each slice of bacon in half and wrapped the chestnuts with the half bacon slice securing with a toothpick. Place into the marinade and refrigerate at least 24 hours, gently mixing several times to distribute the marinade.

Pre heat the oven to 425f, line a baking pan or dish with foil and add the Rumaki in one layer. I baked them for 10 minutes, turned them once and baked for another 10 minutes. If you prefer your bacon crispier you can finish the Rumaki by broiling them, but keep a close watch so they don‘t burn. When done remove to a paper towel lined dish to drain, then plate and they are ready to serve.