RUMAKI RECIPES

RUMAKI RECIPE | EPICURIOUS

Rumaki Recipe | Epicurious image

We can thank Vic Bergeron — owner of Trader Vic's restaurant, in San Francisco — for bringing rumaki into mainstream dining culture. He claimed that this delicious hors d'oeuvre came from Hawaii, with Chinese roots and a Japanese name. Active time: 20 min Start to finish: 1 1/2 hr

Provided by EPICURIOUS.COM

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 8

Ingredients

1/4 lb chicken livers, trimmed and rinsed
1/4 cup soy sauce
1 tablespoon finely grated peeled fresh ginger
2 tablespoons packed light brown sugar
1/2 teaspoon curry powder
12 canned water chestnuts, drained and halved horizontally
8 bacon slices (1/2 pound), cut crosswise into thirds
24 wooden toothpicks

Steps:

Cut chicken livers into 24 (roughly 1/2-inch) pieces. Stir together soy sauce, ginger, brown sugar, and curry powder. Add livers and water chestnuts and toss to coat. Marinate, covered and chilled, 1 hour.
While livers marinate, soak toothpicks in cold water 1 hour. Drain well.
Preheat broiler.
Remove livers and chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center. Wrap bacon around liver and chestnut and secure with a toothpick. Make 23 more rumaki in same manner.
Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes. Serve immediately.

RUMAKI RECIPE | FOOD NETWORK

Rumaki Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 4 hours 30 minutes

Prep Time 4 hours 0 minutes

Cook Time 30 minutes

Yield 24 servings

Number Of Ingredients 4

Ingredients

6 chicken livers, quartered
12 slices bacon, halved crosswise
12 water chestnuts, halved
1 cup loosely packed light brown sugar

Steps:

Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Skewer liver, chestnut, and bacon, and dip in brown sugar. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally, until bacon is crisp.

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RUMAKI RECIPE | EPICURIOUS

We can thank Vic Bergeron — owner of Trader Vic's restaurant, in San Francisco — for bringing rumaki into mainstream dining culture. He claimed that this delicious hors d'oeuvre came from Hawaii, with Chinese roots and a Japanese name. Active time: 20 min Start to finish: 1 1/2 hr
From epicurious.com
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