Rumaki

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: A Taste of Polynesia

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
12 min
Level:
Intermediate
Yield:
2 dozen

Times:

Prep: 20 min
Inactive Prep: --
Cook: 12 min
Total:: 32 min

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Ingredients

1 cup soy sauce
1/4 cup dry sherry
1 tablespoon minced gingerroot
1 teaspoon minced garlic
12 ounces chicken livers, rinsed, drained and cut into 24 pieces
4 cups vegetable oil
1 (4-ounce) can water chestnuts, drained and cut into 24 pieces
12 slices bacon, cut in half lengthwise
Skewers or toothpicks

Directions

In a shallow bowl, combine the soy sauce, sherry, ginger and garlic. Add the chicken livers and toss to coat. Let marinate refrigerated for 2 to 4 hours.

Place the oil in a deep pot or a fryer and heat to 350 degrees F. Place the bacon flat on a work surface and scrape with the back of a knife to prevent from shrinking while cooking. Remove the livers from the marinade and pat dry. Place 1 chicken liver piece on each bacon half and top with a water chestnut slice. Roll up to enclose the livers and chestnuts in the bacon. Secure with a toothpick or long skewer.

Carefully add to the hot oil in batches. Fry until golden brown and the livers are cooked through, about 3 minutes. Remove and drain on paper towels. Remove the skewers or toothpicks and place the rumaki on a platter. Serve immediately.

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Comments & Reviews

recipe Rumaki
Victoria San Diego, CA 11-22-2008
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Craziest recipe I have ever heard!!
Rated: 1 stars out of 5

I have been making this stuff for years- and eating even longer! This recipe sounds awful! I tried it just to say I did and... it was!!! Plus, it was so unhealthy- deep fried?! Marinate the livers in Worchestershire sauce and honey- less salt, as much flavor, and not over powering. These you can marinate over night and they will be perfect!!! Wrap them in a half a piece of bacon with a water chestnut, secure with a toothpick, and shove a tray of them inthe oven! That easy. About 45 minutes @ 350 does the trick. A little longer for large livers, or if you like a little more crisp to the bacon. It's healthier, more flavorful, and delicious! Plus, because they have been baked and not deep fried, they are good at room temp after cooking. They don't get grease/oil- logged and it's pure flavor, not oil reside you're tasting. I make these for holiday's and football games, wine and cheese parties, or whenever they sould good! Tons of flavor, minimal work!!!!Read more
recipe Rumaki
Anonymous 12-18-2007
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We do not FRY the Rumaki
Rated: 1 stars out of 5

This is possibly the worst rumaki I've ever had. Hoping that because I have a great deep fryer I had found the GREAT way to... make rumaki in large batches. BLEEEEEEEEEEEEEEEE - Wrong. You just can't.Read more
recipe Rumaki
JOAN Pigeon Falls, WI 04-18-2006
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Yummy
Rated: 5 stars out of 5

A big hit with guests and not terribly complicated. I love the flavors. It can be a bit salty, but I suppose there is a... low-sodium version of soy sauce out there somewhere. I will make this one again and again.Read more
recipe Rumaki
BEKKI fairfield, CA 02-08-2005
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delicious!!
Rated: 4 stars out of 5

My husband and our guests really enjoyed this appetizer. I did however broil the rumaki instead of frying it. Turned out... great. Yummmm!!Read more
recipe Rumaki
BRANDON McCordsville, IN 11-29-2004
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Make Extra!
Rated: 5 stars out of 5

Excellent recipe - we prefer our wings a little crisper so an extra seven minutes on the first bake was just about... perfect. Freeze the extra sauce for next time, because more requests will follow.Read more
recipe Rumaki
CLARE Duluth, MN 07-25-2004
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Delicious Rumaki
Rated: 5 stars out of 5

I have yet to go wrong with a recipe of Emeril's. This is excellent and easy. We make it even for a snack during football... season or whatever. Do NOT use cooking sherry. Get the real stuff otherwise it's too salty and you the flavor isn't the same. Do NOT marinate it over 4 1/2hours or so. 6 is WAY too long. I got busy and made that mistake once. Again it gets too strong/salty. I did increase the garlic and ginger a bit because I really love those flavors. You can easily double the amount of chicken livers for the amount of marinade you have in this recipe, but you will need another can of water chestnuts and more bacon. I do not deep fry these. I put them in the oven to about 500 and they come out great. You could precook your bacon a bit if you prefer to use the oven like I do, especially if your bacon isn't paper thin or else the livers can overcook and get dry before the bacon is crisp enough. We even like these cold when we have leftovers. Even people that dislike liver will like these. They are delicious.Read more