Best 2 Rumaki Teriyaki Recipes
Rumaki teriyaki is a delectable appetizer or main course that combines the flavors of sweet and savory. Originating from Japanese cuisine, it features tender chicken livers wrapped in bacon and glazed with a rich teriyaki sauce. The combination of the crispy bacon, succulent chicken livers, and the sweet and tangy sauce creates a truly irresistible dish. Whether you're hosting a party or simply looking for a delicious meal, rumaki teriyaki is sure to impress your taste buds.
Let's cook with our recipes!
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 TERIYAKI
This is a tasty Filipino appetizer made with chicken livers, water chestnuts, and pineapple wrapped in bacon.
Provided by lola
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk the soy sauce, vinegar, and sugar together in a bowl until the sugar is completely dissolved; pour into a large skillet and place over medium heat. Cook the chicken livers in the sauce until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the livers into bite-sized pieces.
- Preheat an oven to 425 degrees F (220 degrees C).
- Place one piece of liver, a water chestnut, and a pineapple chunk on a piece of bacon and secure the bacon wrap with a toothpick by inserting through all the ingredients. Place on a baking tray, and repeat until all the ingredients have been wrapped.
- Bake in the preheated oven on the second rack until the bacon is crispy, about 5 minutes. Serve hot.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 5.5 g, Cholesterol 168.9 mg, Fat 3.8 g, Fiber 0.3 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 489.8 mg, Sugar 4 g
Tips:
- Trim the chicken: To ensure even cooking, trim any excess fat from the chicken thighs before slicing them.
- Use toothpicks: Secure the chicken and water chestnuts with toothpicks to prevent them from falling apart during cooking.
- Marinate the chicken: Marinating the chicken in the soy sauce, brown sugar, garlic, and ginger mixture for at least 30 minutes enhances the flavor and tenderness.
- Cook over medium heat: Cook the chicken over medium heat to prevent burning and ensure the chicken cooks evenly throughout.
- Baste the chicken: Baste the chicken with the marinade while cooking to keep it moist and flavorful.
- Serve hot: Serve the chicken skewers hot with the teriyaki sauce for the best taste and texture.
Conclusion:
Rumaki Teriyaki is a delicious and easy-to-make appetizer or main course that combines the flavors of chicken, water chestnuts, and teriyaki sauce. With its crispy chicken, tender water chestnuts, and flavorful teriyaki sauce, this dish is sure to be a hit at any gathering. Remember to follow the tips above to ensure the best results and enjoy this classic dish to its fullest.
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