Rumaki Recipe - Bacon Wrapped

Simple, but elegant easy holiday appetizer that will become your family
favorite.

Servings: 24 Pieces

Author:

Prep Time
13 minutes

Cook Time
20 minutes

Total Time
33 minutes

Holiday-Party-Game Day Appetizer Holiday Appetizer

International

Bacon Wrapped Rumaki Rumaki Holiday Appetizer Recipe Rumaki Recipe

Instructions

1 Clean/remove as much excess from the livers as possible while keeping the livers
as "Large" as possible.
2 Cutaway pieces that do not look like something you'd like to eat. Use a small
knife and make small cuts where needed trying to keep the liver in tactic.
3 Combine the soy sauce, chopped garlic, brown sugar, and chopped ginger into a
large bowl.

Add the livers to the marinate. Place into the refrigerator for one hour.
4 Slice the bacon in half lengthwise. You do not want to use too much bacon or the
cooking time will be longer. Which risks overcooking the livers or beef, or
chicken.

Cutting the bacon strips in half will make it easy to wrap each chicken liver
tightly.
5 Lay one piece of bacon flat on a cutting board. Take a slice of water chestnut
and place it at one end of the bacon strip. Add a piece of liver on top of the
water chestnut.

Tip: Add small slices of jalapeno
6 Next, roll the bacon starting at the end with the liver and roll the bacon on
top of itself.

No rules on how you wrap.

Another option is wrapping the bacon in circles all around the liver.

Secure with toothpicks
7 Place the rumaki on a cookie sheet. Or, I like using a wire rack so the rumaki
isn't touching the cookie sheet. It helps crisp things up nicely.

Bake @ 375 for 15 to 20 minutes
8 Add the glaze of choice after cooking. Use a paintbrush or spoon to cover.
9 Then place the rumaki back into the oven for 3 to 5 minutes to set the glaze.