Easy Rumaki Recipe (Bacon Wrapped Water Chestnuts)

Rumaki is a retro, flavor-packed appetizer that combines salty, sweet and savory elements into irresistible little bites.

These bacon-wrapped water chestnuts are a delicious hors d’oeuvre that never fails to impress at parties. From casual gatherings to festive occasions, they’re super versatile and always disappear!

And bonus, they’re great for those following a gluten free or low carb diet. 

What is rumaki?

Traditional rumaki typically includes water chestnuts and chicken livers that are wrapped in bacon, marinated in a sweet and savory sauce and then baked until caramelized.

Although the Japanese word “rumaki” doesn’t have a direct translation, this party appetizer actually rose to popularity in Chinese restaurants – most famously Trader Vic’s in San Francisco.

Rumaki became a popular appetizer in the 1950s and 1960s and is often associated with tiki culture and Americanized Chinese food. 

These days, many versions skip the chicken livers and focus on bacon-wrapped water chestnuts, making it more approachable for a lot of people while still keeping that signature sweet-and-savory glaze.

Ingredients

• Whole water chestnuts
• Bacon
• Ketchup
• Brown sugar
• Soy sauce
• Cayenne pepper

How to Make Rumaki

Wrap the Water Chestnuts

Take each piece of bacon and cut them in half horizontally. Then, wrap each water chestnut in a piece of bacon and secure it with a toothpick.

Place the bacon-wrapped water chestnuts onto a baking sheet. 

Bake the Rumaki

Place the rumaki into the oven for the first of two bakes. 

Make the Glaze

While the rumaki are in the oven, whip up the sweet and savory glaze.

In a small bowl, combine the ketchup, brown sugar, soy sauce and cayenne. 

Glaze the Rumaki

Use a pastry brush to apply the glaze to the partially baked rumaki. Try to cover as much surface area as you can. 

Then, pop the rumaki back into the oven so that the glaze can caramelize and get golden brown. 

Watch how to make Rumaki!

Variations

Rumaki is incredibly versatile, and there are many ways to customize it:

• No Liver: Skip the chicken livers entirely and focus on bacon-wrapped water chestnuts for a simpler, crowd-friendly option.
• Make it Sweet: Swap in maple syrup or honey for the brown sugar if desired.  
• Quick and Easy Marinade: In a pinch, use store bought teriyaki sauce instead of the homemade marinade.
• Spicy kick: Add a dash of hot sauce or increase the amount of cayenne pepper to raise the heat. 
• Turkey bacon swap: Reduce a little fat and substitute turkey bacon for regular bacon. 
• Add protein: Use shrimp or scallops in place of water chestnuts for a protein-packed appetizer. 

Make Ahead and Storage Instructions

Rumaki is a great make-ahead appetizer, perfect for entertaining! Assemble them and store them uncooked on a baking sheet covered with plastic wrap in the fridge for up to 24 hours.

Store leftovers in an airtight container in the fridge for up to 3 days.

For best results, reheat rumaki in the oven on a wire rack over a sheet pan. This will help keep the bacon crispy. 

When you try this easy rumaki recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more finger food recipes, try these:

• Crack Chicken Pinwheels with Bacon and Cheddar
• California Roll Sushi Cups
• Homemade Soft Pretzel Bites