Rumaki
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
8-10
ingredients
- 1 lb bacon (maple flavor is great)
- 30 water chestnuts (about 2 cans whole chestnuts)
- 1⁄2 cup soy sauce (I use low sodium)
- 1⁄4 cup sugar or 1/4 cup Splenda granular
- toothpick
directions
- Drain liquid from water chestnuts.
- Put in pie plate or something shallow; pour soy sauce over top and stir to coat.
- Soak for about 10 minutes, stirring occasionally.
- Drain soy sauce, sprinkle with sugar; stir to coat.
- Cut bacon slices into 3 pieces.
- Roll water chestnut in bacon piece and secure with toothpick.
- Bake until bacon is done, about 30-40 minutes. Drain off fat and serve hot.
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Reviews
-
Alan L is correct. True Rumaki does have chicken livers. These appetizers should be called bacon wrapped waterchesnuts. I have also had the bacon wrapped pineapple + water chestnut version too. The first true Rumaki I tried was in the mid 60's at a country club in Kansas City. They were small pieces of chicken livers with bacon wrapped around them and with a tiny square of water chestnut in them (all secured with a fancy wooden toothpick) and they were deep fried. I fell in love with this appetizer and I did was not a chicken liver lover back then. Also they were not dipped in anything. I suppose baking is a more healthier way to eat these. Thanks for posting the recipe.
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Some of us don't care for chicken livers, in fact, few people today do. As a caterer I always do a liverless type of rumaki (to prove my point just check 'zaar- there are just as many liverless recipes as the "original." Ooo, the shrimp version looks lovely, BTW). This is the first version that I have found that is as easy as it is delicious. Served these at a wedding reception and they FLEW off the platter. Thanks Deana!