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Rumaki recipe.

Rumaki Recipe - Bacon Wrapped

Steven Pennington
Simple, but elegant easy holiday appetizer that will become your family favorite.
Print Recipe
Prep Time 13 minutes
Cook Time 20 minutes
Total Time 33 minutes
Course Holiday Appetizer, Holiday-Party-Game Day Appetizer
Cuisine International
Servings 24 Pieces
Calories 167 kcal

Suggested Equipment

Ingredients
  

  • 24 livers Chicken Livers
  • Bacon - Thin Strips Cut in half lengthwise

Rumaki Marinade

  • 1 cup Soy Sauce
  • 1 Tablespoon Brown Sugar
  • ½ Tablespoon Minced Ginger
  • 1 teaspoon Chopped Garlic

Stuffing Options

  • 24 sliced Water ChestNuts

Rumaki Without Liver - Variations

  • Daikon Radish
     Sliced
  • Beef Tenderloin cubed
  • Cantaloupe cubed
  • Honeydew Melon cubed
  • Dates whole
  • Pickled Watermelon cubed
  • pinch Cayenne Pepper optional

Glaze Options - Pick One

  • 1 cup Teriyaki Sauce
  • 1 cup Hoisin Sauce
  • 1 cup Grape Jelly w/ Chipotle in Adobo Sauce
  • 1 cup BBQ Sauce
  • 1 cup Maple Syrup

Instructions
 

Cleaning / Prepping Chicken Livers

  • Clean/remove as much excess from the livers as possible while keeping the livers as "Large" as possible.
  • Cutaway pieces that do not look like something you'd like to eat. Use a small knife and make small cuts where needed trying to keep the liver in tactic.

Marinade

  • Combine the soy sauce, chopped garlic, brown sugar, and chopped ginger into a large bowl.
    Add the livers to the marinate. Place into the refrigerator for one hour.

The Bacon

  • Slice the bacon in half lengthwise. You do not want to use too much bacon or the cooking time will be longer. Which risks overcooking the livers or beef, or chicken.
    Cutting the bacon strips in half will make it easy to wrap each chicken liver tightly.
    Bacon strips being cut in half for rumaki recipe.

Making The Rumaki

  • Lay one piece of bacon flat on a cutting board. Take a slice of water chestnut and place it at one end of the bacon strip. Add a piece of liver on top of the water chestnut.
    Tip: Add small slices of jalapeno
  • Next, roll the bacon starting at the end with the liver and roll the bacon on top of itself.
    No rules on how you wrap.
    Another option is wrapping the bacon in circles all around the liver.
    Secure with toothpicks

Cooking The Rumaki

  • Place the rumaki on a cookie sheet. Or, I like using a wire rack so the rumaki isn't touching the cookie sheet. It helps crisp things up nicely.
    Bake @ 375 for 15 to 20 minutes

Adding the Glaze

  • Add the glaze of choice after cooking. Use a paintbrush or spoon to cover.
  • Then place the rumaki back into the oven for 3 to 5 minutes to set the glaze.

Notes

Chef Notes:
  • Undercooking verse overcooking is suggested. Once out of the oven the livers will continue to cook from carryover temperature.
  • Adding the glaze is key to the flavor profile. I suggest using the teriyaki glaze, so good.
  • Make sure to clean the chicken liver well
The Glaze To Try:
Grape jelly with Chipotles in Adobo sauce. Might sound like a stretch, but it is very good. This glaze works so very well on roast chicken.
Get Butter N Thyme's Adobo Sauce Recipe here. 
Keyword Bacon Wrapped Rumaki, Rumaki Holiday Appetizer Recipe, Rumaki Recipe