RUMAKI
Rumaki first became popular during the "Tiki Bar" era of the mid-20th century -- a trend that managed to stick around for decades, because trends used to be able to do that. Nowadays food trends can last for mere hours, but with enough support we can bring rumaki back into the spotlight for weeks, or maybe even months! After all, a dish that's this good is never really out of style.
Provided by Food Network
Categories appetizer
Time 3h
Yield 10 servings
Number Of Ingredients 13
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
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
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 POLYNESIAN
This is a party favorite. A very nice recipe that you can keep in a crock pot for those holiday festivities or anytime that you want to have finger foods. While the water chestnuts are unexpected, they are a hit surprise!
Provided by Aric Ross
Categories Lunch/Snacks
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Cut the bacon slices into halves.
- Wrap the water chestnuts with the bacon pieces; secure with wooden picks.
- Place in a shallow 9x13 inch baking dish.
- Bake at 350 degrees for 30 minutes; drain.
- Combine the ketchup, Worcestershire sauce, soy sauce, hot sauce and sugar in a bowl; mix well.
- Pour over the water chestnuts.
- Bake for 30 minutes longer.
Nutrition Facts : Calories 162.2, Fat 10.3, SaturatedFat 3.4, Cholesterol 15.4, Sodium 417.4, Carbohydrate 15, Fiber 0.7, Sugar 10.5, Protein 3.3
BACON WRAPPED WATER CHESTNUTS (RUMAKI)
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
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
Make and share this Rumaki recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Livers
Time 6h40m
Yield 30 appetizers
Number Of Ingredients 12
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
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