Rumaki

Rumaki is one of those mid-century cocktail party appetizers that deserves its comeback. Chicken livers and crunchy water chestnuts wrapped in bacon, soaked in a soy-ginger-curry marinade, and broiled until the bacon crisps and the liver turns creamy inside.

The water chestnut is what makes rumaki work. Its permanent crunch contrasts with the soft, rich liver and the crispy bacon. Without it, you’d just have bacon-wrapped liver, which is good but one-dimensional.

The soy-ginger-curry marinade adds an Asian-inspired flavor layer during the 30-minute refrigerator soak. The curry powder is an unusual addition that nods to the Polynesian-tiki bar origins of this appetizer.

Broil and turn to brown on all sides. About 20 minutes total gives you crispy bacon all around with just-cooked liver inside.

Pro Tips

• Cut the chicken livers into large chunks, not small pieces. They shrink during cooking, and small pieces overcook into dry pebbles.
• Secure each rumaki tightly with a toothpick. The bacon contracts as it crisps and can unravel.
• Turn frequently during broiling for even browning. The side closest to the heat crisps fast while the other stays pale.
• Serve hot. The bacon softens and the liver firms up as rumaki cool.

Variations

• Shrimp rumaki: Replace chicken livers with whole shrimp for a milder, more crowd-friendly version.
• Teriyaki glaze: Brush with teriyaki sauce during the last few minutes of broiling for a sticky, sweet finish.