RUMAKI TERIYAKI
Provided by Valerie Bertinelli
Categories appetizer
Time 1h40m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
- Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.
- Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.
RUMAKI
Rumaki first became popular during the "Tiki Bar" era of the mid-20th century -- a trend that managed to stick around for decades, because trends used to be able to do that. Nowadays food trends can last for mere hours, but with enough support we can bring rumaki back into the spotlight for weeks, or maybe even months! After all, a dish that's this good is never really out of style.
Provided by Food Network
Categories appetizer
Time 3h
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
- Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
- To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
- Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.
SHRIMP RUMAKI
A rumaki for those who hate liver! Soy marinated, bacon wrapped, shrimp and water chestnut bundles... Use them as an appetizer or main course with rice and a veggie stir fry.
Provided by _Pixie_
Categories Asian
Time 3h20m
Yield 24 rumaki
Number Of Ingredients 6
Steps:
- Mix the soya sauce, sherry and ginger, then marinate the shrimp in for 2-3 hours in the refrigerator.
- Turn occasionally.
- Partially cook the bacon until limp but NOT crispy.
- Preheat oven to 400 degrees F.
- For each one, wrap the bacon around a shrimp and a slice of water chestnut.
- Secure with a toothpick.
- Arrange the shrimp on a rack in a large shallow roasting pan.
- Bake uncovered for 10 minutes, basting once or twice with the marinade.
- Turn shrimp and bake another 10 minutes or until the bacon is nicely browned, basting several times.
SALMON DIP
Number Of Ingredients 9
Steps:
- Mix all ingredients in order given. Cover and refrigerate for 1-2 hours before serving. May be served with your favorite crackers or vegetables.
Nutrition Facts : Nutritional Facts Serves
LOMI SALMON
Number Of Ingredients 5
Steps:
- Soak salted salmon in cold water for one hour. If salmon is very salty, repeat process. Remove skin and bones, and shred salmon with fingers. Place in a bowl and add tomatoes and onions. Chill; add crushed ice just before serving. Note: Salted salmon was introduced to Hawaiians by Westerners. Lomi salmon is now known as a "traditional" Hawaiian food, which is always served at a luau.
Nutrition Facts : Nutritional Facts Serves
PACIFIC RIM RUMAKI
Yield 1 serving
Number Of Ingredients 5
Steps:
- Sprinkle the liver with soy sauce. Wrap the liver and water chestnut in the bacon strip. Securely hold in place with small bamboo skewer (leaving room on top for fruit, if used). Place on a metal rack or baking sheet (to catch the drippings) in a 400° oven, until bacon is crisp, about 15-20 minutes. If you cook rumaki over charcoal, turn skewer while cooking so each side is cooked evenly.
Nutrition Facts : Nutritional Facts Serves
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.
Provided by Dot
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h35m
Yield 12
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g
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