What the Heck is Rumaki?
Have you heard of rumaki? Eaten it? The basic idea is to take a bit of chicken and a slice of water chestnut, wrap them in bacon, marinate it in soy sauce and brown sugar and cook it somehow. There are of course variations on this basic idea. But goodness! Just the bacon alone slathered in soy sauce and brown sugar sounds like a winner to me. Make it a little fancier and you've got an all-star hors d'oeuvre.There is some debate as to the origin of rumaki. Some people claim that it originated in Hawaii. Others will say Japan or East Asia. It doesn't really matter, does it.
Rumaki was all the rage in the 1950s and 60s. Every respectable cocktail party hostess would serve rumaki. So, I've given this lens a retro cocktail party theme. If you decided to throw a full-blown cocktail party, I'm here to help you get started with the planning and the menu.
Photo by Baha'i Views / Flitzy Phoebie
The Recipe for Rumaki
Traditionally, rumaki is made with chicken livers. I don't care for chicken livers, so I use breasts.2 chicken breasts, skinned, boned, cut into 1-inch pieces
3/4 c. sliced water chestnuts
1/2 lb. sliced bacon, cut in half
1/2 c. soy sauce
3 tbsp. brown sugar
1 tsp. freshly grated ginger or 1/2 tsp. ground ginger
1 clove garlic, crushed
4 tbsp. minced scallions
1/2 c. water
Put a piece of chicken together with a slice of water chestnut. Wrap a piece of bacon around the package and secure with a wooden pick. Make up as many rumaki as there are pieces of bacon. Make as many of these as desired.
In a large bowl, combine soy sauce, brown sugar, ginger, garlic, scallions and water. Stir until sugar is dissolved. Add rumaki and gently toss so all are covered with marinade. Marinate overnight.
Drain rumaki. Broil under medium heat until evenly browned and cooked. Turn several times to avoid burning. Serve hot. Approximately 10 minutes broiling time.
Variations on the Rumaki Recipe
You can also wrap pineapple, olives, dates, scallops or smoked oysters. The most unusual ingredient I've heard of wrapping is pickled watermelon rind. It's supposed to be delicious. So try this recipe with anything that sounds good to you. Maybe you'll invent the next big party hit.
Shrimp and green onion wrapped in bacon and marinated is wonderful.
Here's a variation for a tasty sauce to pour on your rumaki while it bakes.
1/2 cup sugar
1/3 cup ketchup
1 tsp soy sauce
Mix together sugar ketchup and soy sauce. Pour over rumaki on baking pan and bake at 350 degrees until bacon is done, about 20 minutes.
Have You Ever Heard of Rumaki Before Today?
Is It Really Rumaki Without the Chicken Livers?
Is Rumaki Past Its Prime?
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You'll Need More Than Just Rumaki
Here's a list of more hors d'oeuvre recipes for your party.
When you've having a cocktail party, you'll want a variety of finger foods. Remember people are mingling, so fork food is discouraged.
Personally, I'm a cream cheese nut. I seem to gravitate toward those appetizer recipes that have lots of cream cheese in them. If possible, try to keep the number of cream cheese appetizers down to 1 or 2. Okay, 3.
Aim for a variety of foods. You'll want some sweet, some salty, crunch, creamy,....you get the idea. Raw veggies and fruit are not only delicious, but provide a healthy counterpoint to some of the other richer fare. Cut fruits and veggies into bite-size pieces.
A couple of dips are always good. You can serve them along with chips, pita wedges, bread or veggies.
- Double Tomato Burschetta
- Delicious combination of fresh and sun-dried tomatoes with garlic, basil and a splash of balsamic vinegar.
- Sugar-Coated Pecans
- Simple and yummy, they're hard to resist.
- Fluffy Fruit Dip
- Fast and easy. You can put food coloring in it to match the occasion.
- Pita Chips
- Perfect for dipping.
- Garlic Feta Dip
- For serious garlic lovers.
Get More Appetizer Recipes for Your Party
Cocktail parties need lots of hors d'oeuvres.
Appetizers, Starters and Buffet Food: Fabulous First Courses, Dips, Snacks, Quick Bites And Light Meals: 150 Delicious Recipes Shown In 250 Stunning Photographs
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More Great Cookbooks
Cheese Hors d'Oeuvres: 50 Recipes for Crispy Canapés, Delectable Dips, Marinated Morsels, and Other Tasty Tidbits
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Party Snacks!: 50 Simple, Stylish Recipes to Make You a Popular Party Host
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Savoring Appetizers: Best Recipes from the Award-Winning International Cookbooks (Savoring ...)
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This Book Will Help You Plan the Entire Party
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Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks, and Inspired Ideas for Entertaining with Style
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OhMe wrote...
My Dad and I made about 1,000 Rumaki for my wedding reception. I was so tired of looking at chicken livers that I haven't eaten any since. Your lens made me want to make some so maybe after 30 yrs, it is time to try it again. 5* fav
Posted September 26, 2008
ebay-grandma wrote...
Sounds terrific! Wish I had some for a snack right now!
Posted September 24, 2008
vbright105 wrote...
Well..it sounds yummy, but I think we should all come to your house to try some. What night is good for you? In the mean-time 5*
Posted September 24, 2008
Evelyn_Saenz wrote...
I'd never heard of Rumaki before. I think I'll make some for dinner next week.
Posted September 24, 2008
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