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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.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 1515.2 kcal

Equipment

  • 1 Medium Mixing Bowl For marinating ingredients efficiently.
  • 1 Heavy-Bottomed Saucepan or Dutch Oven Essential for stable oil temperature during deep frying.
  • 1 Deep-Fry Thermometer Crucial for precise oil temperature control to ensure even cooking and prevent greasiness.
  • 1 Slotted Spoon or Spider For safely lowering and removing Rumaki from hot oil.
  • 24 Small Skewers or Toothpicks To secure the bacon wrap around the chicken liver and water chestnut.

Ingredients
  

Main

  • 1 ½ cups teriyaki sauce
  • ½ teaspoon minced garlic
  • ½ 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

Instructions
 

  • 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.
  • Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  • 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.
  • 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.

Notes

1. Achieving the perfect oil temperature of 375°F (190°C) is paramount. Too cool, and the Rumaki will be greasy; too hot, and the bacon will burn before the liver cooks through. A deep-fry thermometer is non-negotiable. 2. Do not overcrowd the pan when frying. Cook in small batches to maintain oil temperature and ensure even browning. 3. Marination is key for flavor penetration; consider an overnight marination for deeper savory notes. 4. Ensure the bacon is wrapped snugly to prevent unraveling during frying. 5. Garnish with a sprinkle of toasted sesame seeds or chopped scallions for enhanced presentation and a textural contrast.