Impress your guests with the mouthwatering goodness of Rumaki. This classic appetizer of bacon wrapped chicken livers and water chestnuts is sure to be a favorite. Chicken liver pieces are marinated in a rich sauce, wrapped in bacon with a water chestnut slice, and baked to perfection. Delight your taste buds with these yummy bites!
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What makes Rumaki the perfect vintage appetizer recipe?
Chicken livers? Heck yeah! These bite-sized snacks scream nostalgia and are the ideal snack for any Tiki-themed or retro get-together. But it isn't all about reminiscing. There's a good reason why Rumaki has remained a favorite appetizer for close to 75 years.
Although the combination may seem a bit odd to the uninitiated, these tiny bundles are bursting with sweet and savory flavors that are utterly addictive. Make extras because this recipe is going to be more popular than you think.
Why you'll love this recipe
You can find many Rumaki recipes online, but only a few are the real deal, and this is one of them. The original Rumaki recipe had chicken livers, but as people's palettes changed over the years, chicken livers fell out of favor and were replaced with other ingredients.
But if you want the authentic taste of real Rumaki, you have to include it! Don't worry. When you prepare chicken livers correctly, they are delish!
If you are on the lookout for an easy-to-prep and inexpensive appetizer that will still wow your guests, give this original Rumaki recipe a try.
Rumaki appetizer ingredients
To prepare the chicken livers, you'll need:
- Chicken livers
- Garlic
- Vegetable oil
- Soy sauce
- Ketchup
- Freshly ground black pepper
- Sliced water chestnuts
To finish the dish, you'll need:
- Bacon, thinly sliced
- Light brown sugar
- Marinaded chicken livers and sliced water chestnuts (from above)
How to make Rumaki appetizers
To prep the chicken livers:
- Clean the chicken livers. If you don't know how to do it, watch this video. Cut the chicken livers into ¾-inch pieces and put them into a large mixing bowl.
- Grate the garlic over the top of the prepared chicken livers.
- In a separate bowl, whisk together the vegetable oil, soy sauce, ketchup, and freshly ground black pepper.
- Pour the marinade over the cut chicken liver pieces and stir to coat.
- Drain the cans of sliced water chestnuts and dump them into the mixing bowl. Stir well.
- Cover the top of the bowl with plastic wrap and chill.
To finish the Rumaki recipe with chicken livers:
- Preheat the oven to 350°F.
- Cut the bacon strips in half and lay them out on your work surface.
- Place a piece of marinaded chicken liver and a slice of water chestnut on each half-strip of bacon.
- Roll the bacon into a little bundle and secure it by poking a toothpick completely through the bacon, water chestnut slice, and chicken liver. Soaking the toothpicks in water for at least one hour before using them will prevent the toothpicks from scorching in the oven.
- Set a wire rack on top of a rimmed baking tray and place the skewered bundles on top of the wire rack.
- Sprinkle with the light brown sugar and bake until the bacon is crispy, about 20 minutes. Rotate the bundles midway through the cooking time to ensure even browning.
- Serve hot on a platter or serving tray.
What to serve with Rumaki appetizers
Besides dipping sauces such as teriyaki, spicy mustard, and sweet Thai chili, Rumaki appetizers go well with all the following:
- Cocktails. Yes, nothing is better than a Tiki-inspired drink. Mix up your favorites like a Mai Tai, Blue Hawaiian, or Painkiller. Of course, a beer would also do the trick.
- Fried Asian apps. Tiki menus lean heavily toward fried Asian snacks, so try to include some to stick with the theme. Egg rolls, fried pot stickers, and Cream Cheese Rangoon all taste great.
- Chicken wings. Is there anything that isn't better with a side of wings? Try pairing the wing sauce with dipping sauces for simplicity and consistency.
How to store Rumaki leftovers
Allow any leftovers to come down to room temperature and refrigerate them in an airtight container. Do not freeze.
How long does Rumaki last?
This Rumaki recipe with chicken livers will keep in the fridge for one or two days after baking. Reheat them on a wire rack in a 350°F oven for about 10 minutes.
Origin of Rumaki
The original Rumaki recipe goes back to the US Tiki trend of the 30s and 40s when Americans became fascinated with all things Polynesian. Some people say the dish was first made in the kitchen of Don the Beachcomber, while others claim it was a Trader Vic's creation.
No matter where it started, it cropped up on most Tiki bar menus across the country, and by the 1950s, it became one of the trendiest hor devours to serve at home cocktail parties.
The origins of the name are equally mysterious. It may or may not be related to the Japanese word for spring roll, harumaki.
More vintage appetizers
Rumaki
Ingredients
- 8 ounces chicken livers
- 3 8-ounce cans sliced water chestnuts
- 18 slices thinly sliced bacon
- ¼ cup vegetable oil
- ¼ cup soy sauce
- 2 tablespoons ketchup
- ¼ teaspoon ground black pepper
- 2 teaspoons grated garlic
- ½ cup brown sugar
Instructions
- In a medium sized bowl combine vegetable oil, soy sauce, ketchup, ground black pepper, and grated garlic. Stir to combine.
- Cut chicken livers into ¾ inch slices. Place chicken livers into the sauce.
- Drain the cans of sliced water chestnuts. Add those to the chicken livers in sauce. Stir to combine.
- Preheat oven to 375°F.
- Cut bacon pieces in half.
- Assemble the rumaki by placing a piece of chicken liver on top of the bacon, and then top the chicken liver with a slice of water chestnut.
- Roll the bacon up tightly and secure with a toothpick. Ensure the toothpick goes through the water chestnut, the chicken liver, and the ends of the bacon.
- Place the assembled rumaki on a wire rack resting on a rimmed baking sheet. Sprinkle brown sugar over the rumaki pieces.
- Bake for 20 minutes, or until bacon is crisp and brown. Flip over and cook for 10 minutes so the bacon will cook evenly.
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