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Rumaki

Rumaki

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    2 h 35 m
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This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1633 mg
  • 65%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
  2. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  3. Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
  4. Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
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Reviews

Mimi
119

Mimi

10/3/2004

It is not necessary to fry- put rumaki in 350 oven and bake until bacon is crisp. Saves calories and mess

JBrown
67

JBrown

11/2/2008

My mom came up with an updated version of this traditional dish that is much more of a crowd pleaser. Even the picky eaters love it, and it's constantly requested. You marinate water chestnuts in the terriyaki-type sauce, then wrap in bacon and skewer with toothpicks to hold. Let the little bundles soak in the sauce for one hour, then bake slowly on a foil-covered broiler pan or cookie rack till the bacon is cooked through (about 45 min at 350). Broil carefully for 5 minutes to caramelize, and serve warm. These are the most requested dish she makes, and please many more people than the traditional version.

campagnes
42

campagnes

2/7/2007

I make these frequently, but I've never used these seasonings; I usually just marinate in soy sauce, brown sugar and onion. But this was REALLY good. I don't use livers, just water chestnuts. And a tip for lowering the fat: You can also bake them in a 400 degree oven for about 15-20 minutes. They come out just as good.

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