Rumaki (Assorted)

Rumaki is the bacon-wrapped party bite that never went out of style, and this version offers a trio: plump shrimp, sweet sea scallops, and chewy dates, each hugged in a strip of bacon.

That mix of fillings is the fun of it. The dates turn jammy and caramelized, the scallops go sweet and tender, and the shrimp stay snappy, all sharing the same smoky bacon and savory glaze.

A garlic-ginger brown sauce (Yoshida or a stir-fry teriyaki) does the heavy work overnight. The long marinade soaks the bacon and fillings in salty-sweet, gingery flavor, so every piece is seasoned through, not just on the surface.

Two details matter: partially cook the bacon first so it crisps in the short cooking time without leaving the seafood overdone, and soak the wooden toothpicks so they don’t scorch under the broiler.

Pro Tips

• Pre-cook the bacon until pliable but not crisp; it finishes fast on the grill while the seafood cooks through.
• Soak the toothpicks at least 30 minutes so they don’t burn or splinter under high heat.
• Shake off excess marinade before cooking, since the sugary sauce scorches easily.
• Don’t overcook the scallops and shrimp, pulling them the moment they turn opaque and the bacon is crisp.

Variations

• Use chicken liver, the classic rumaki filling, or water chestnuts for a traditional touch.
• Swap the dates for dried figs or pineapple chunks for a different sweet note.
• Brush with extra warmed sauce just before serving for a glossy, sticky finish.