📝 About This Recipe
A quintessential relic of the mid-century Tiki lounge era, Rumaki is a masterclass in contrasting textures and bold, umami-rich flavors. This vintage appetizer pairs the creamy richness of chicken liver with the persistent crunch of water chestnuts, all enveloped in smoky, lacquered bacon. Bathed in a ginger-soy marinade, these bite-sized morsels offer a sophisticated balance of salty, sweet, and savory that remains a cocktail party favorite to this day.
🥗 Ingredients
The Core Components
- 1 pound Chicken Livers (cleaned, trimmed of connective tissue, and cut into bite-sized pieces)
- 2 cans Whole Water Chestnuts (8 oz each, drained and rinsed)
- 1 pound Thin-cut Bacon (avoid thick-cut as it won't crisp properly)
The Signature Marinade
- 1/2 cup Soy Sauce (low sodium preferred to control saltiness)
- 1/4 cup Brown Sugar (packed)
- 2 tablespoons Dry Sherry (or Shaoxing rice wine)
- 1 tablespoon Fresh Ginger (finely grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon Five Spice Powder (for an authentic Tiki depth)
Garnish & Assembly
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 30-40 pieces Toothpicks (soaked in water for 20 minutes)
👨🍳 Instructions
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1
Prepare the chicken livers by rinsing them under cold water and patting them dry with paper towels. Trim away any green spots or tough connective tissue, then cut each liver into halves or thirds so they are roughly the same size as the water chestnuts.
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2
In a medium glass bowl, whisk together the soy sauce, brown sugar, dry sherry, grated ginger, minced garlic, sesame oil, and five-spice powder until the sugar is dissolved.
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3
Add the prepared chicken livers and the drained water chestnuts to the marinade. Gently toss to coat, cover with plastic wrap, and refrigerate for at least 2 hours (or up to 4 hours) to allow the flavors to penetrate.
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4
While the meat marinates, soak your wooden toothpicks in a bowl of water. This prevents them from burning and snapping in the hot oven.
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5
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and place a wire cooling rack on top. This allows the heat to circulate and the bacon fat to drip away, ensuring maximum crispiness.
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6
Cut each strip of bacon into halves or thirds, depending on the length. You want enough bacon to wrap around the liver and chestnut with a slight overlap.
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7
To assemble, take one piece of marinated liver and one water chestnut. Sandwich them together, then wrap a piece of bacon snugly around the pair.
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8
Secure the bundle by piercing a soaked toothpick straight through the center, ensuring it catches both the bacon ends and the liver/chestnut core.
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9
Place the assembled Rumaki on the wire rack, leaving about half an inch of space between each piece.
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10
Bake in the center of the oven for 20-25 minutes. At the 15-minute mark, carefully brush the tops with a little bit of the leftover marinade (discarding the rest of the raw marinade afterward).
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11
Switch the oven to 'Broil' for the final 2-3 minutes. Watch closely! You want the bacon to become deep golden brown and crispy without burning the sugar in the glaze.
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12
Remove from the oven and let rest for 5 minutes. The glaze will thicken and become tacky as it cools slightly.
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13
Transfer to a serving platter, sprinkle with toasted sesame seeds and fresh green onions, and serve warm.
💡 Chef's Tips
For the best texture, use standard-cut bacon; thick-cut bacon takes too long to render and will leave the liver overcooked. If you have guests who are liver-averse, you can substitute the liver with a piece of fresh pineapple or a marinated sea scallop. Always soak your toothpicks for at least 20 minutes to prevent them from charring or igniting under the broiler. Ensure the water chestnuts are patted very dry before marinating so the sauce clings to them rather than sliding off. Don't skip the wire rack; if the Rumaki sit in their own grease, the bottom of the bacon will be soggy rather than crisp.
🍽️ Serving Suggestions
Pair with a classic Mai Tai or a crisp, cold Lager to cut through the richness of the bacon and liver. Serve alongside a side of spicy hot mustard or extra sweet-and-sour sauce for dipping. These make an excellent addition to a Pu-Pu platter featuring egg rolls and crab rangoon. For a modern twist, serve over a bed of dressed microgreens to add a fresh, peppery bite to the plate.