Bacon Wrapped Water Chestnuts (Japanese Rumaki appetizer

• Meat

  • 2 packages Your favorite bacon

• Produce

  • 1 tsp Ginger, ground

• Canned Goods

  • 2 cans Water chestnuts

• Condiments

  • 2 tbsp Ketchup
  • 1/4 cup Soy sauce, low sodium

• Baking & Spices

  • 3/4 cup Brown sugar

• Drinks

  • 1/4 cup Apple juice

• Other

  • toothpicks

Found on goldilockskitchen.com

Description

Ingredients

• 2 cans Water Chestnuts
• 2 packages of your favorite bacon
• 1/4 cup low-sodium soy sauce
• 1/4 cup apple juice
• 2 tablespoons ketchup
• 1 teaspoon ground ginger (or 1 tablespoon freshly grated)
• 3/4 cup brown sugar
• toothpicks

Directions

• In a medium mixing bowl, combine the water chestnuts, soy sauce, apple juice, ketchup and ginger. Stir to combine. Cover and refrigerate for 2 hours or up to 4 hours. Place toothpicks in water to soak while the water chestnuts marinate.
• Cut each package of bacon in half with kitchen scissors (cross wise, not lengthwise). Drain the water chestnuts of marinade. Line a rimmed baking sheet with foil. Place a wire rack inside and spray with cooking spray. Fill a small container with the brown sugar.
• Heat your broiler on low and set an oven rack at least two inches below. Wrap each water chestnut in 1/2 slice of bacon and secure with a toothpick. Dip into the brown sugar and press to adhere. Place on the wire rack set in the baking sheet. When finished wrapping, place in the oven and broil for about 5 or 6 minutes or until the bacon is cooked and fat is rendered. Serve warm.

Nutrition