Welcome to Diane's Blog - Canning and Cooking at Home
..."Rumaki is a Hawaiian dish, with a Chinese origin, and a Japanese name. It turns otherwise bland chicken, duck or turkey liver, into an amazing appetizer, that will disappear like magic!" JD Provence
I do remember my Mom making bacon wrapped water chestnuts for her Holiday parties, they were always the first to vanish! Pineapple is equally tasty...~Enjoy! Diane
1 pound livers
1 pkg bacon
1 can sliced water chestnuts
1 cup teriyaki sauce
1/4 cup dry red wine or sherry
3 Tbsp soy sauce (I prefer Philippine soy sauce with lemon)
1 Tbsp minced ginger
1 Tbsp minced shallot
1 Tbsp Mongolian Fire Oil
1 tsp minced garlic
1 tsp Sriracha Sauce
toothpicks or skewers
Mix teriyaki sauce, wine, soy, shallots, ginger, garlic, Fire Oil, and Sriracha in large bowl and set aside. Cut livers into bite size pieces, place in clean bowl, and pour just enough marinate over them to cover completely. Save excess marinate for glaze or dip. Marinate in refrigerator at least 2 hours, up to 24 hours.
After marinate is done, preheat oven to 375 F.
Lay bacon strips out and gently stretch, by rubbing them flat, with a knife blade, this prevents shrinkage. Cut bacon strips diagonally, into 2 or 3 pieces, depending on how much bacon you want on them. Cutting the bacon diagonally gives you a pointy end to place your toothpicks through, and helps prevent the bacon from curling while cooking. Stack liver between 2 pieces of water chestnut, wrap firmly with bacon, place toothpick through end to secure. Place on foil lined sheet pan and bake about 20 - 25 minutes, until bacon is done to your satisfaction. Remove and drain on paper towels.
NOTE: fresh green beans, sweet pickles, or anything else you like that can be wrapped in bacon also works well for rumaki.
If you prefer deep frying to baking, preheat oil to 350 F, fry in small batches, about 3 minutes.
Recipe & Photo by: JD Provence for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home