There are lots of ways to make ramaki and I have never been able to determine which variation is the authentic one. But authentic or not, this is a great appetizer.

Plus, can anything wrapped in bacon not taste good? I think I need to start wrapping more things in bacon! We are definitely hooked on bacon in this house. What’s your favorite recipe using bacon?


  • 1 can whole water chestnuts (about 24)
  • 8 slices bacon, cut into thirds
  • 1 1/2 c. barbeque sauce

1. Soak about 30 toothpicks in a bowl of water for at least one hour. You will only need 24, but it is a good idea to have some extras on hand just in case some break in the process.

2. Wrap one section of bacon around each whole water chestnut and secure with a toothpick. Place in a 375 degree oven for about 20 minutes, or until bacon has reached desired crispiness.

3. Place cooked bacon-wrapped water chestnuts in a small oven-proof dish. Cover with barbeque sauce and stir to cover. Return to oven for 15 minutes.

Stop by Hooked On Houses for more Hooked On…Fridays.

10 thoughts on “Ramaki

  1. I never knew the name of that stuff. All I know is that every Christmas the party we always go to serves it. So there is a group of people I only see once a year around the Ramaki tray.

  2. I love rumaki!! I make it a couple of different ways.
    1. soak water chestnuts in soy sauce, then stuff them inside pitted dates. Wrap dates in bacon, secure w/toothpick, roll in brown sugar and bake.
    2. wrap dried apricots in bacon secured w/toothpick, roll in brown sugar and bake.
    I always serve them with soy sauce for dipping. So yummy!!
    And you’re so right: anything wrapped in bacon has to be yummy!!

  3. Cool – we never knew what this was called either! {never had the recipe either…guess it’s hard to look up if you didn’t know what it was called!}

    We were just at a friends house for a get-together and she made the most wonderful thing…. chicken – threaded on skewers….and wraped with bacon. A barbeque dipping sauce was on the side – talk about heaven! We have never seen so many women eat so fast – ha!!

    Thanks for the recipe!
    Karla & Karrie

    1. I make ramaki a little different. I soak 2 cans of drained water chesnuts in enough teriyaki sauce to cover them. I marinate those for about an hour. I remove, wrap in bacon and bake at 350 for about 45 minutes. Can’t keep my hands off of them!!

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