The first time I had heard of rumaki, I thought it was a Japanese dish. To my surprise, it is actually a Hawaiian appetizer, alternatively called Bacon-Wrapped Livers. But then again, Hawaii has a lot of Japanese influence, even in food. This appetizer is very easy to make but tasty and has an interesting contrast of the crunchy sweet bacon and the almost buttery feel of the liver.
Ingredients:
- Chicken livers
- Honeycured bacon
- Oyster sauce
- Dried rosemary
- Salt and pepper
- Party toothpicks
- Vegetable oil
Method:
- Wash livers and pat dry.
- Season livers with salt, pepper and chopped rosemary.
- Halve bacon strips and brush one side lightly with oyster sauce.
- Place liver at one end of the bacon touching the side with oyster sauce.
- Roll bacon and secure it with toothpick.
- Drizzle a generous amount of oil in a pan. Turn burner to medium heat.
- Fry rolls 3-5 minutes per side, until bacon turns crisp and caramelized around the edges.
- Transfer to paper towels to remove excess oils.
- Serve.
Enjoy!
Jon
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