Rumaki Recipes

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RUMAKI TERIYAKI



Rumaki Teriyaki image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h40m

Yield 12 servings

Number Of Ingredients 5

1/3 cup teriyaki sauce, plus additional for basting
1 clove garlic, chopped
1/4 pound chicken livers, trimmed, rinsed and cut into 24 (1/2-inch) pieces
12 canned whole water chestnuts, drained and halved
12 slices bacon, halved crosswise

Steps:

  • Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
  • Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.
  • Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.

RUMAKI



Rumaki image

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.

Provided by Dot

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h35m

Yield 12

Number Of Ingredients 7

1 ½ cups teriyaki sauce
½ teaspoon minced garlic
½ teaspoon minced fresh ginger root
12 ounces fresh chicken livers, halved
1 (4 ounce) can water chestnuts, drained and sliced
12 slices bacon, cut in half
1 quart oil for frying

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.

Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g

RUMAKI



Rumaki image

Make and share this Rumaki recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken Livers

Time 6h40m

Yield 30 appetizers

Number Of Ingredients 12

1 lb chicken liver
1/4 cup soy sauce
1/4 cup dry sherry
3 tablespoons brown sugar
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon cooking oil
1 teaspoon toasted sesame oil
14 -16 slices bacon
1 (5 ounce) can sliced water chestnuts, rinsed and drained
1/4 cup brown sugar
28 -32 wooden toothpicks (not frilled)

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.

Nutrition Facts : Calories 96.3, Fat 6.1, SaturatedFat 1.9, Cholesterol 59.5, Sodium 235.2, Carbohydrate 4.3, Fiber 0.1, Sugar 3.3, Protein 4.1

RUMAKI APPETIZERS



Rumaki Appetizers image

These are a holiday-season "must" in our family. The bacon-wrapped bites are served with a sweet barbecue sauce which is also good with little smoked sausages. -Janice Thomas, Milford, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 14 appetizers.

Number Of Ingredients 6

1/2 cup packed brown sugar
1/4 cup mayonnaise
1/4 cup chili sauce
14 whole water chestnuts, drained
1 can (8 ounces) pineapple chunks, drained
7 bacon strips, halved

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.

Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 162mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

BACON WRAPPED WATER CHESTNUTS (RUMAKI)



Bacon Wrapped Water Chestnuts (Rumaki) image

This recipe is slightly different from the ones already posted here on 'Zaar. It was given to me by a very dear friend who is no longer with us. Everytime I make it, I think of her. Thanks, Diane. NOTE: The size can for the water chestnuts is estimated (I don't have any in my cupboard today).

Provided by Sweet PQ

Categories     < 60 Mins

Time 1h

Yield 30-40 pieces

Number Of Ingredients 5

1 (5 ounce) can water chestnuts, drained (estimated can size)
1 lb lean bacon, cut in half (for easier wrapping)
1 cup brown sugar
1/2 cup ketchup
1/8 cup soy sauce

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • If desired, cut larger water chestnuts in half for easier eating and more pieces.
  • Soak water chestnuts in soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.
  • Remove water chestnuts from soy sauce.
  • Wrap 1/2 strip of bacon around each; secure with toothpicks.
  • Reserve soy sauce.
  • Place toothpick side "up" in a 9" x 13" glass baking dish.
  • Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until crispy.
  • Remove from oven; drain bacon fat.
  • Meanwhile, mix reserved soy sauce, ketchup and brown sugar in a bowl.
  • Pour the mixture over the chestnuts to coat them evenly.
  • Bake an additional 20 to 30 minutes (again checking for crispness of bacon).
  • Serve hot, with or without seafood sauce.

RUMAKI TERIYAKI



Rumaki Teriyaki image

This is a tasty Filipino appetizer made with chicken livers, water chestnuts, and pineapple wrapped in bacon.

Provided by lola

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 40m

Yield 10

Number Of Ingredients 7

¼ cup soy sauce
¼ cup vinegar
2 tablespoons white sugar
1 pound chicken livers, rinsed and trimmed
10 water chestnuts
3 ounces pineapple chunks, drained
5 slices bacon, cut in half crosswise

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.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 5.5 g, Cholesterol 168.9 mg, Fat 3.8 g, Fiber 0.3 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 489.8 mg, Sugar 4 g

RUMAKI



Rumaki image

Provided by Brini Maxwell

Categories     Broil     Quick & Easy     Pineapple     Bacon     Summer

Yield Makes 24 appetizers

Number Of Ingredients 3

12 strips of bacon, halved lengthwise
24 chunks fresh pineapple
24 round toothpicks

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.

RUMAKI



Rumaki image

Provided by Food Network

Categories     appetizer

Time 4h30m

Yield 24 servings

Number Of Ingredients 4

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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Top Asked Questions

What's the best way to make a Rumaki?
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.
How to make Rumaki with teriyaki sauce?
Ingredients 1 1 ½ cups teriyaki sauce 2 ½ teaspoon minced garlic 3 ½ teaspoon minced fresh ginger root 4 12 ounces fresh chicken livers, halved 5 1 (4 ounce) can water chestnuts, drained and sliced 6 12 slices bacon, cut in half 7 1 quart oil for frying More ...
How to make Rumaki with soy sauce and bacon?
Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides.
How do you make Rumaki with chicken livers?
Trim and cut chicken livers into thirty-six 1/2-inch (1 cm) pieces. In bowl, stir together soy sauce, ginger and garlic; stir in 2 tbsp of the brown sugar. Add chicken livers, tossing to coat. Cover and refrigerate for 1 hour. For each serving, wrap piece of water chestnut and chicken liver together in strip of bacon; secure with toothpick.

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