Rumaki is an appetizer made with tender chicken liver, water chestnuts, and bacon. The livers and water chestnuts are marinated in teriyaki sauce, brown sugar, ginger, and garlic giving this dish a delightful flavor. Wrap it up in a slice of bacon for a light smoky taste.
What is Rumaki?
Real rumaki has chicken livers in it, so if you don’t like chicken liver then this is not the recipe for you! You can try my bacon-wrapped water chestnuts recipe instead, they are close but no liver!
Rumaki is a dish that was made in the 1940s -1960s and was thought to be made originally by Vic Bergeron — The owner of Trader Vic’s restaurant, in San Francisco. Vic claimed that this delicious hors d’oeuvre came from Hawaii and is the pinnacle of appetizers when it comes to the tiki culture that was so popular in the mid-century.
Tips for Making Rumaki
The longer you marinate these the stronger the flavor will be. Overnight is perfect for the best flavor. The water chestnuts soak up marinades well.
How to Make Rumaki
Rumaki has easy, basic ingredients, can be prepared the day before, and baked just before serving. A quick and easy appetizer!
- MIX – Together teriyaki sauce, brown sugar, garlic, and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator.
- SOAK – Toothpicks in water
- WRAP – One Chicken liver and one water chestnut in a half slice of bacon and secure with a toothpick.
- BAKE – The rumaki for 20 minutes on a rack then flip on their sides and continue to bake until the bacon is cooked.
- SERVE – Remove from the oven and place onto a serving platter and serve immediately.
Don’t Like Liver?
Either you love liver or you hate it, it’s a polarizing food! If you don’t like liver, you can use the marinade on only water chestnuts and wrap the bacon around them. You will just have nice teriyaki-flavored bacon-wrapped water chestnuts instead.
Make half the batch liver, and half the batch without, and you can please all palates!
More Great Appetizers
How To Store Leftovers
I am sure there will not be any leftovers, but if there is put them in an airtight container and keep them in the fridge for up to three days. Reheat lightly in the microwave for best results.
These little rumaki appetizers are great for your next family gathering. They will delight those of us who love liver but never get to eat it. It will be an appetizer to remember, as either people love liver or hate it – there is no in-between! See my tip above to please all palates!
Happy Baking
Love,
Karlynn
Rumaki
Ingredients
- 1 ½ cups teriyaki sauce
- 2 Tablespoons brown sugar
- ½ teaspoon minced garlic
- ½ teaspoon minced fresh ginger root
- 12 fresh chicken livers cut in half
- one 4 ounce can whole water chestnuts
- 12 slices bacon cut in half
Instructions
- In a medium bowl, mix together teriyaki sauce, brown sugar, garlic, and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator for at least 2 hours, overnight is best.
- Place 24 toothpicks into water to soak while waiting for the marinade. (extra if you are prone to breaking them like I am!)
- Remove the livers and water chestnuts from the marinade and discard the marinade.
- Preheat your oven to 375°F. Line a baking sheet with aluminum foil, then place an oven-safe baking rack on top.
- Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Wrap each half slice of bacon around one chicken liver half and one water chestnut. Secure by skewering with small skewers or toothpicks.
- Repeat with the remaining ingredients to make 24 rumaki. Place on the wire baking rack.
- Bake the rumaki for 20 minutes, then flip on their sides and continue to bake until the bacon is cooked.
- Remove and place onto a serving platter and serve immediately.
Notes
- I find that the teriyaki is too bitter by itself when used with liver, so I add brown sugar for sweetness.
Nutrition
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