Rumaki - 3 Ways

Rumaki - 3 Ways

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Susan Drago

By
@SuzeSweetTooth

Traditionally, Rumaki is bacon wrapped Chicken Liver. Some people do not like chicken liver (or any organ meat), so this recipe allows to you make 3 different versions to satisfy nearly everyone: approximately 24 with liver, and 24 with either a pineapple chunk or a water chestnut, and all use the same dipping sauce.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Approx. 48 pieces - I count on 3 per person
Prep:
1 Hr
Cook:
40 Min

Ingredients

  • RUMAKI - 3 WAYS

  • 1 lb
    chicken livers
  • 1 can(s)
    whole water chestnuts (drained)
  • 9
    pineapple tidbits (fresh or canned) or 2 slices of pineapple cut into 12 chunks
  • 1 lb
    bacon, cut in thirds
  • ·
    wooden round (not flat) toothpicks
  • DIPPING SAUCE

  • 1/2 c
    pineapple juice (may use juice drained from canned pineapple)
  • 1 1/2 Tbsp
    soy sauce or teriyaki sauce
  • 1/2 c
    brown sugar firmly packed
  • 1/2 c
    apricot preserves
  • 1/4 tsp
    ground ginger
  • 1 Tbsp
    minced garlic
  • 1/4 c
    whiskey or bourbon

How to Make Rumaki - 3 Ways

Step-by-Step

  1. Preheat oven to 450 degrees. Soak approximately 50 toothpicks in water.

    Clean chicken livers and remove stringy or fatty parts. Cut each liver into 3 pieces. You should have approximately 24 pieces of liver.

    Cut bacon strips in half (if extra long bacon, cut in thirds). Cut water chestnuts in half.
  2. Assemble Rumaki: Wrap each piece of liver with a strip of bacon, securing with a toothpick. In about 1/3 of them, add a piece of water chestnut before securing with the toothpick. In one third of them, add a small chunk of pineapple instead of the water chestnut.

    With the remaining pieces of bacon, wrap a pineapple chunk (alone) or a water chestnut alone and secure each with a tooth pick.
  3. Spray the rack of a broiler pan with non-stick cooking spray. Arrange rumaki on rack and cook in a hot oven for approximately 30-40 minutes, turning once or twice to be sure bacon is crispy all over.
    When done, remove to paper towels to drain for a few minutes before arranging on platter. I like to use a paper doily or two to line the platter, as it also will soak up some of the drippings. Arrange Rumaki into two sections, grouping those with liver together, and those with only water chestnuts or pineapple chunks together.
  4. Stir together Dipping Sauce ingredients -except liquor- in small saucepan, and put on medium - low heat. Cook until sugar and preserves are completely melted. Simmer slowly for about 20 minutes to reduce liquids slightly. Set aside until Rumaki comes out of the oven.
  5. Add whiskey or bourbon to dipping sauce and bring to a rapid boil for approximately 5 minutes, stirring constantly to prevent boiling over. Cool for 10 minutes, then pour into small serving dish. I use a footed glass bowl that fits into the center of the platter holding the rumaki.

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