Rumaki Recipe

Prepare bacon and water chestnuts

Preheat oven to 400°F (200°C). Pat the water chestnuts dry with paper towels. Cut each bacon slice into two equal lengthwise strips (you will wrap each chestnut with half a slice for 8 pieces).

Wrap

Wrap one half-slice of bacon around each water chestnut snugly, securing the bacon with a wooden toothpick inserted through the middle. Place wrapped chestnuts on a wire rack set over a rimmed baking sheet (rack allows fat to drain and bacon to crisp).

Make marinade

In a small bowl, whisk together soy sauce, mirin, brown sugar, grated ginger, minced garlic, rice vinegar, and sesame oil until sugar dissolves. Reserve about 1 tablespoon of the mixture for brushing during the last bake (this will act as the glaze).

Marinate

Brush or spoon the remaining marinade evenly over each bacon-wrapped chestnut (do not soak—just a light coating). Let them sit 10 minutes at room temperature to absorb flavor while the oven finishes preheating.

Bake and glaze

Bake rack-arranged rumaki in the preheated oven for 12 minutes. After 12 minutes, brush the reserved tablespoon of marinade over each piece, then continue baking another 6–8 minutes or until bacon is crisp and caramelized (total baking time ~18–20 minutes). Watch closely during final minutes to prevent burning from sugars.

While rumaki bake, whisk together honey, mayonnaise, lime juice, and black pepper in a small bowl until smooth. Taste and adjust acidity (add more lime) or sweetness. Transfer dip to a small serving ramekin and keep at room temperature.

Slice the cucumber into thin rounds or half-moons to make about 1/4 cup. Thinly slice 2 radish rounds. Arrange the cucumber and radish on a small platter or individual plates as a crisp, cool counterpoint to the rumaki.

When rumaki are done, transfer to a paper towel-lined plate briefly to blot any excess fat (30–60 seconds), then place on the serving platter next to cucumber and radish. Sprinkle toasted sesame seeds over the rumaki and garnish with cilantro or microgreens if using.

Serve immediately with the honey dip on the side. Each guest should expect about one rumaki piece; recipe yields 8 pieces.