"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." — Dot
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1 1/2 cups
minced fresh ginger root
fresh chicken livers, halved
1 (4 ounce) can
water chestnuts, drained and sliced
bacon, cut in half
oil for frying
It is not necessary to fry- put rumaki in 350 oven and bake until bacon is crisp. Saves calories and mess
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.
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.
The only changes I made was to nuke the bacon 1 minute first, and then I baked at 400 for 20 minutes, turning them once at 10 minutes. They are great! Thanks, Dot.
Made this for the big game day at our home. Changed it up a bit, used Turkey liver because it was on sale. No one knew the difference. I also made some with no water chestnuts, just liver and some with no livers just water chestnuts. That way everyone got what they liked. Distinguished them using different colored toothpicks. Made about 75 of them, had only 15 people over, and no leftovers!
I love this recipe, one of my teachers when I was younger use 2 bring Rumaki for lunch,he would always share with me. I have searched for the recipe for a while now and could not find it. Thank You Dot
Loved this recipe but used sea scallpts and shrimp instead of chicken livers. I am just brave enough. Loved the flavor and will make again and again.
I HAVNT HAD RUMAKI IN YEARS. THIS CAME OUT VERY GOOD AND I WILL MAKE AGIAN. NEXT TIME I WILL NOT TELL ANY OF THE KIDS AT THE PARTY IT IS CHICKEN LIVERS. VERY GOOD.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 192
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