With New Year’s Eve fast approaching, my mind is wandering to the delectables and delicious bites that I might serve. What comes to mind, and always seems to be a huge hit, is my family’s rumaki recipe. It is always gone in about 10 minutes of everyone arriving. The part I like about my rumaki is how convenient it is to make.
It can be prepped the night before; in fact, it tastes better that way. About 15 minutes before people are due to arrive, it can be popped in the microwave to finish it up. Put it on a platter and serve hot. (I try to make two batches since it gets consumed so fast. This way, while the first is being enjoyed, the second batch can cook.)
1 package sliced bacon
1 cup sugar
1 cup soy sauce
1/3 cup water
2 cans whole water chestnuts (can also use chicken bits or liver)
1. In a 9×9 pan, mix water, soy sauce, and sugar until well blended. Set aside.
2. Slice bacon strips in half on the horizontal.
3. Open water chestnuts and drain.
4. Wrap one 1/2 slice of bacon around one whole water chestnut and secure with toothpick. Continue with remaining water chestnuts and bacon.
5. Soak bacon wrapped water chestnuts in soy sauce sugar mixture for a minimum of 1 hour, but preferably overnight.
6. Once marinated, drain liquid from pan. Place in microwave, uncovered, and cook for 10 minutes or until crisp. Cool on paper towel to absorb oil. Serve warm.