Rumaki Recipe - Allrecipes.com
Rumaki Recipe
  • READY IN ABOUT hrs

Rumaki

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 24 rumaki Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    2 hrs 35 mins

Directions

  1. 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.
  2. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  3. 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.
  4. 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.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Oct 03, 2004

It is not necessary to fry- put rumaki in 350 oven and bake until bacon is crisp. Saves calories and mess

 
Nov 02, 2008

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.

 

17 Ratings

Feb 07, 2007

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.

 
Jan 04, 2010

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.

 
Sep 06, 2008

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.

 
Nov 29, 2006

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!

 
Dec 26, 2003

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

 
Dec 14, 2004

A variation of this was taught to me by my godfather and he called it Angels on Horseback. Same basics - chicken liver and water chestnuts wrapped in bacon. He marinated them in a 50/50 white wine and low sodium soy sauce for several hours before frying. Always a hit at our parties. Only use regular soy if you really really like salty food!

 

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Nutrition

  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 1633 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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