Traditional rumaki is made with chicken liver. This version uses sea scallops and water chestnuts wrapped in bacon and served with a tangy dill-mustard dipping sauce.
Method: oven
Time: under 30 minutes
Rumaki
Rumaki is a Japanese creation that found its way into the Polynesian cuisine of Hawaii and became commonplace as an American appetizer in the 60's and 70's. It is made up of a slice of water chestnut and a piece of chicken liver that are wrapped with a slice of bacon. The whole thing is held together with a toothpick or skewer and marinated in a soy sauce mixture and is then broiled (or grilled) until the bacon is crispy and the liver is cooked through.
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Scallop Rumaki
Shrimp Rumaki
Juicy shrimp wrapped in crispy bacon, glazed with a zesty chili sauce. These spicy shrimp appetizers are a hit every time.
Method: oven
Time: under 30 minutes
Traditional Chicken Liver Rumaki
Made with bacon, water chestnuts, chicken livers, dry sherry, soy sauce, brown sugar, oil, garlic powder, ground ginger, water
Method: oven
Time: 2-5 hours
Ramaki
Made with Worcestershire sauce, chunk pineapple, water chestnuts, bacon
Method: oven
Time: under 30 minutes
Teriyaki Date Rumaki
Made with bacon, teriyaki marinade, dates, water chestnuts
Method: oven
Time: under 30 minutes
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Microwave Fig Rumaki
Made with bacon, soy sauce, Worcestershire sauce, brown sugar, ginger, dried figs, water chestnuts
Method: microwave
Time: 2-5 hours
Curried Chicken Liver Rumaki
Made with bacon, chicken livers, soy sauce, fresh ginger, brown sugar, curry powder, water chestnuts
Method: oven
Time: 1-2 hours
Grilled Rumaki
Made with water chestnuts, chicken livers, soy sauce, brown sugar, fresh ginger root, black pepper, cayenne pepper, bacon
Method: outdoor grill
Time: 30-60 minutes