Bacon Wrapped Water Chestnuts with Spicy Mayo
D'Artagnan chef bio | Yield: makes 24
Try our modern version of "rumaki," a classic canapé recipe of water chestnuts wrapped in bacon with a sweet "eel sauce" glaze and spicy sushi-style mayo. If serving for a party, make more than you need. These babies go fast!
- 1/3 cup mirin
- 1/3 cup soy sauce or tamari
- 3 tablespoons sugar
- 24 whole water chestnuts
- ¼ cup Japanese mayonnaise, like QP
- 2 tablespoons sriracha
- Fresh lime juice
- 8 slices Applewood Smoked Bacon, cut into thirds
- In a small saucepan over medium-high heat, stir together mirin, soy sauce, and sugar. Bring to a boil, stirring occasionally until mixture is slightly thickened, about 8 minutes. Pour half of the mixture into a small bowl and add water chestnuts, turning to coat. Set aside to marinate for at least 30 minutes. Continue to cook the remainder of the sauce until reduced and thickened to a glaze consistency. Set aside.
- In a small bowl, whisk together Japanese mayo, sriracha, and a squeeze of lime juice. Refrigerate until ready to use.
- Preheat oven to 400 degrees F.
- Wrap each water chestnut in a strip of bacon, overlapping slightly. Place them seam side down on a rack set over a rimmed sheet pan. Bake until bacon is crisp, about 25 minutes. Remove. Set oven to broil. Brush each water chestnut with reserved glaze and broil until deep caramel in color. (Be mindful not to burn the sweet mixture.)
- Allow to cool slightly and serve with spicy mayo.