Holiday Rumaki
Crispy bacon-wrapped water chestnuts glazed with brown sugar and soy - a retro classic reborn
- 2 canswhole water chestnuts(8 oz each, drained)
- 1 lbbacon(thin-cut, halved crosswise)
- 0.5 cupbrown sugar(packed)
- 0.25 cupsoy sauce
- 2 tbsprice vinegar
- 1 tspsesame oil
- 0.5 tspground ginger
- 0.25 tspgarlic powder
Assemble bacon-wrapped chestnuts up to 24 hours ahead; refrigerate uncovered on rack so bacon dries slightly. Glaze and bake just before serving.
- 1Preheat oven to 375°F and place wire rack on rimmed baking sheet
- 2Whisk together brown sugar, soy sauce, rice vinegar, sesame oil, ginger, and garlic powder
- 3Wrap each water chestnut with a half slice of bacon, securing with toothpick
- 4Arrange wrapped chestnuts on wire rack, not touching
- 5Brush each generously with soy-brown sugar mixture
- 6Bake 15 minutes, flip, brush again with sauce
- 7Bake 15-20 minutes more until bacon is crispy and glaze is caramelized
- 8Let cool 2 minutes before serving - warn guests about toothpicks
Thin-cut bacon works better than thick - it crisps more evenly and wraps easier. Using a wire rack is essential for all-around crispiness. The glaze creates a lacquered finish that's irresistible. For authentic Trader Vic's style, marinate water chestnuts overnight in soy sauce and ginger.
Rumaki was created by Trader Vic's in the 1940s as part of the tiki restaurant craze. Originally featuring chicken livers wrapped with water chestnuts, the dish evolved to omit the livers for broader appeal. It became a holiday party staple through the 1960s and 70s.