Pacific Rim Rumaki Recipes

RUMAKI

Steps:

• 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.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• 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.
• 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.

RUMAKI RECIPE - BACON WRAPPED

Steps:

• Clean/remove as much excess from the livers as possible while keeping the livers as "Large" as possible.
• Cutaway pieces that do not look like something you'd like to eat. Use a small knife and make small cuts where needed trying to keep the liver in tactic.
• Combine the soy sauce, chopped garlic, brown sugar, and chopped ginger into a large bowl.Add the livers to the marinate. Place into the refrigerator for one hour.
• Slice the bacon in half lengthwise. You do not want to use too much bacon or the cooking time will be longer. Which risks overcooking the livers or beef, or chicken.Cutting the bacon strips in half will make it easy to wrap each chicken liver tightly.
• Lay one piece of bacon flat on a cutting board. Take a slice of water chestnut and place it at one end of the bacon strip. Add a piece of liver on top of the water chestnut. Tip: Add small slices of jalapeno
• Next, roll the bacon starting at the end with the liver and roll the bacon on top of itself. No rules on how you wrap. Another option is wrapping the bacon in circles all around the liver.Secure with toothpicks
• Place the rumaki on a cookie sheet. Or, I like using a wire rack so the rumaki isn't touching the cookie sheet. It helps crisp things up nicely.Bake @ 375 for 15 to 20 minutes
• Add the glaze of choice after cooking. Use a paintbrush or spoon to cover.
• Then place the rumaki back into the oven for 3 to 5 minutes to set the glaze.

RUMAKI APPETIZERS

Steps:

• In a small saucepan, combine the brown sugar, mayonnaise and chili sauce. Cook and stir over medium heat until mixture comes to a boil; set aside., Place a water chestnut and pineapple chunk on each piece of bacon; roll up bacon and secure with a toothpick. Place on a broiler pan. Broil 4-5 in. from the heat 4-5 minutes on each side or until bacon is crisp. Serve with sauce.

RUMAKI

Steps:

• Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
• Add chicken livers and mix gently.
• Refrigerate 6 hours or overnight.
• Preheat broiler or over grill to high.
• Drain marinade from chicken livers, reserving 1/4 cup.
• Chop larger chicken livers in half or thirds.
• Cut each bacon slice into 2 pieces.
• Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
• Top with a chicken liver and fold sides of bacon over.
• Run a toothpick through the rumaki to secure it.
• Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick release foil.
• Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
• Baste the rumaki with this mixture and set aside.
• Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
• During this time, drain any accumulated bacon drippings (or it will smoke); also baste frequently during cooking, and turn rumaki over as they brown.
• Serve hot.

RUMAKI

Steps:

• Preheat the oven to 350 degrees F.
• Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
• Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
• To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
• Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.

RUMAKI

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.

RUMAKI

Steps:

• Preheat broiler.
• Place piece of pineapple in center of each bacon strip, wrap, and secure with toothpick.
• Place rumaki on broiler pan or shallow baking pan and broil, about 5 or 6 inches from heat, until bacon is crisp, 10 to 15 minutes. Alternatively, bake in 375°F oven for 20 to 25 minutes. Serve hot.

SHRIMP RUMAKI

Steps:

• Mix the soya sauce, sherry and ginger, then marinate the shrimp in for 2-3 hours in the refrigerator.
• Turn occasionally.
• Partially cook the bacon until limp but NOT crispy.
• Preheat oven to 400 degrees F.
• For each one, wrap the bacon around a shrimp and a slice of water chestnut.
• Secure with a toothpick.
• Arrange the shrimp on a rack in a large shallow roasting pan.
• Bake uncovered for 10 minutes, basting once or twice with the marinade.
• Turn shrimp and bake another 10 minutes or until the bacon is nicely browned, basting several times.

RUMAKI TERIYAKI

Steps:

• Whisk the soy sauce, vinegar, and sugar together in a bowl until the sugar is completely dissolved; pour into a large skillet and place over medium heat. Cook the chicken livers in the sauce until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the livers into bite-sized pieces.
• Preheat an oven to 425 degrees F (220 degrees C).
• Place one piece of liver, a water chestnut, and a pineapple chunk on a piece of bacon and secure the bacon wrap with a toothpick by inserting through all the ingredients. Place on a baking tray, and repeat until all the ingredients have been wrapped.
• Bake in the preheated oven on the second rack until the bacon is crispy, about 5 minutes. Serve hot.

PACIFIC RIM RUMAKI

Steps:

• Sprinkle the liver with soy sauce. Wrap the liver and water chestnut in the bacon strip. Securely hold in place with small bamboo skewer (leaving room on top for fruit, if used). Place on a metal rack or baking sheet (to catch the drippings) in a 400° oven, until bacon is crisp, about 15-20 minutes. If you cook rumaki over charcoal, turn skewer while cooking so each side is cooked evenly.