Popular appetizers called rumaki get a fresh spin with a cool cucumber base.
Using Santoku Knife, slice cucumbers crosswise into eighteen 1/2-in. (1-cm) slices. Lightly scoop out seeds to create shallow wells with Core & More, leaving bottoms of cups intact. Set aside. Grate ginger using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Cut onion lengthwise into quarters; thinly slice quarters crosswise. Thinly slice green onions; set aside for garnish. Coarsely chop water chestnuts using Food Chopper.
Cut bacon into 1/4-in. (6-mm) pieces; cook in (10-in./24-cm) Skillet over medium-high heat 5-6 minutes or until crisp. Remove bacon from Skillet using Square Slotted Spoon; drain on paper towels. Drain Skillet, leaving 1 tsp (5 mL) drippings. Add yellow onion to Skillet. Cook 2-3 minutes or until onion begins to brown. Add water chestnuts, ginger and garlic pressed with Garlic Press. Cook 30-60 seconds or until garlic is fragrant; remove from heat. Combine bacon, onion mixture and baste and glaze in Classic Batter Bowl; mix well.
Using level Small Scoop, place one scoop of the filling in well of each cucumber cup. Garnish with sliced green onions.
U.S. Nutrients per serving: Calories 30, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 3 g, Protein 1 g, Sodium 120 mg, Fiber 1 g,
To substitute baste and glaze, combine 1/4 cup (50 mL) thin reduced-sodium teriyaki sauce, 1 tbsp (15 mL) cold water and 1 tsp (5 mL) cornstarch in Small Batter Bowl. Microwave, uncovered, on HIGH 1-2 minutes or until thickened, whisking every 30 seconds. Teriyaki Sauce with Honey can also be substituted.
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