These are delicious, easy treats that are just like Rumaki minus the liver.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drain chestnuts and place them in a bowl. Cover chestnuts with teriyaki sauce and marinate in the refrigerator for 2 hours or more.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C).

  • Remove water chestnuts from refrigerator and drain well. Cut bacon strips in half so that strips are about 3 inches long. Wrap each chestnut with bacon and secure bacon closed with a toothpick. Arrange all wrapped chestnuts on a baking sheet.

  • Place in oven until bacon is crispy. Remove from oven and enjoy.

Nutrition Facts

117.3 calories; 3.8 g protein; 6.2 g carbohydrates; 12.9 mg cholesterol; 1079 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/23/2003
These were a hit at our BBQ. I will definately make them again...but watch out they are really rich! Read More
(34)

Most helpful critical review

Rating: 1 stars
09/18/2003
I love the idea of this recipie but I hated the taste. It was way to salty! I would definitly tell you to use a differant recipie for this. sorry! Read More
(4)
41 Ratings
  • 5 star values: 31
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/23/2003
These were a hit at our BBQ. I will definately make them again...but watch out they are really rich! Read More
(34)
Rating: 4 stars
04/23/2003
These were a hit at our BBQ. I will definately make them again...but watch out they are really rich! Read More
(34)
Rating: 5 stars
12/18/2003
Easy and yummy! I did marinate the bacon in a soy sauce/ brown sugar base for 10 minutes before assembly. Received great reviews. Doesn't get much easier for something that tastes complex. Read More
(32)
Advertisement
Rating: 5 stars
02/18/2009
Sooo easy and delicious! Great party appetizer. To cut down on grease I place a cooling rack on my baking sheet and bake the chestnuts on that. Read More
(29)
Rating: 5 stars
04/23/2003
This is my signature dish. I bring this to all our gatherings. Everyone loves to eat this. I cut some of the larger water chestnuts so that people can just pop them into their mouths. I also cut a package of bacon into thirds. Everyone loves this!! Read More
(27)
Rating: 5 stars
01/11/2007
I used what I had on hand KC Masterpiece Honey-Teriyaki Marinade with Sesame sauce and these things turned out DELICIOUS. I didn't have time to marinate so I just wrapped the water chestnuts in bacon and drizzled the sauce over the top. (One bottle of sauce was more than enough for a double batch.) I did drain these about half-way through cooking and cooked a little longer so bacon would be crisp. Even though these were great I'll bet they'd be even better when they're marinated. Read More
(18)
Advertisement
Rating: 4 stars
03/11/2003
These were very good. Everyone raved about them. Easy to make. A little too salty but that's just the teriyaki sauce. Next time will look for low-sodium ingredients. Read More
(10)
Rating: 5 stars
02/27/2004
I usually soak water chestnuts in low sodium soya sauce briefly. ( if they are too large I cut them in halves. and only wrap with enough bacon to wrap around water chestnut once. ) Teryaki was a nice change! Read More
(9)
Rating: 5 stars
02/23/2009
I've been making these since I can rememeber. The trick is to use the regular bacon NOT the center cut thick stuff. The thinner cheaper bacon crisps up way better and the thick stuff stays soggy. Also we don't even bother with terriyaki inside the rollups and it's still delicious. Instead you can dip them into a dip of your choice after cooking and we usually choose warmed BBQ sauce. My mom used to put a dab of ketchup in there while rolling up which also adds a yummy sweet touch without being overwhelming. Try these! Read More
(8)
Rating: 5 stars
01/25/2011
I used gluten free teriyaki sauce to make these. They were awesome! Read More
(8)
Rating: 1 stars
09/18/2003
I love the idea of this recipie but I hated the taste. It was way to salty! I would definitly tell you to use a differant recipie for this. sorry! Read More
(4)