Rumaki

⏱ 96 mins 🍽 24 serving(s) 🏷 Beef Organ Meats

This recipe guides you through making rumaki, a classic appetiser featuring chicken livers and water chestnuts wrapped in bacon. The ingredients are first marinated in a mixture of soy sauce, fresh ginger and brown sugar. After marinating, the components are wrapped in bacon, secured with toothpicks, and broiled until the bacon is crisp and the livers are cooked. The result is a savoury, crispy bite perfect for serving immediately. The total preparation and cooking time is 96 minutes, yielding 24 pieces.

Rumaki

Ingredients

  • 1/4 lb chicken liver, trimmed and rinsed
  • 1/4 cup soy sauce
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons light brown sugar
  • 12 canned water chestnuts, drained and halved horizontally
  • 8 slices bacon, cut crosswires into thirds
  • 24 wooden toothpicks

Method

  1. Slice the chicken livers into 24 individual pieces.
  2. Combine the soy sauce, grated ginger and light brown sugar in a bowl, stirring well.
  3. Place the liver pieces and halved water chestnuts into the marinade, tossing to ensure they are fully coated.
  4. Cover the bowl and place it in the refrigerator to marinate for 1 hour.
  5. As the livers marinate, submerge the wooden toothpicks in a bowl of cold water for 1 hour, then drain them.
  6. Turn on your broiler to preheat.
  7. Take the livers and chestnuts from the marinade, discarding the leftover liquid.
  8. Lay one piece of bacon flat and position one piece of liver and one piece of chestnut in its centre.
  9. Roll the bacon around the filling and fasten it using a prepared toothpick.
  10. Arrange the rumaki on a broiler pan rack and broil, turning them over once, for 5 to 6 minutes until the bacon is crisp and the livers are cooked but remain slightly pink inside.
  11. Enjoy the rumaki straight away.

Nutrition (per serving)

Sodium235000 mg

Recipe details

CategoryBeef Organ Meats
Authorseahorse73