Wednesday, February 5, 2014


Rumaki is an old-fashioned appetizer that was created by Victor Bergeron, founder of Trader Vic's Restaurant, which is a Polynesian themed restaurant.  It first appeared on a menu around 1941.  It is usually a water chestnut and marinated chicken liver that is wrapped in bacon and broiled.  I skipped the chicken liver here, but, if you're a fan, go for it.  This is quick and easy and darn tasty!

1/2 C soy sauce
1/2 to 3/4 C brown sugar, to taste
1 teaspoon ginger
1/2 lb bacon, cut into thirds
One 8-ounce can whole water chestnuts

Mix the soy sauce, brown sugar, and ginger together.  Wrap each water chestnut with a piece of bacon and secure with a toothpick.  Put them in about an 8 x 8 casserole pan.  Pour the marinade mixture over the tops.  Refrigerate for at least an hour.

Preheat the oven to 375 degrees.  Cook the rumaki for about 15-20 minutes, depending on the cut of the bacon.  If it is thick cut, after 20 minutes, turn on the broiler and broil until the tops of the bacon are crisp.  Serve hot.

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