Recipes categories
back

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."
Original recipe yield: 24 rumaki.
Prep Time:
20 Minutes
Cook Time:
15 Minutes
Ready In:
2 Hours 35 Minutes
Servings:
12

INGREDIENTS:

  • 1 1/2 cups teriyaki sauce
  • 1/2 teaspoon minced garlic
  • 1/2 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

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.


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.