Oysters Rumaki Recipes

RUMAKI

Steps:

• Preheat the oven to 350 degrees F.
• Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
• Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
• To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
• Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.

RUMAKI

Steps:

• In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
• Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

OYSTERS RUMAKI

Steps:

• 1. Fry bacon 2 minutes on each side. Drain oysters; dry on paper towels. Sprinkle with salt and pepper. Wrap each with bacon slice, secure with wooden picks. Grill outside or broil indide, cook about 12 minutes or until bacon is crisp, turning once. Makes 24.

RUMAKI FROM THE PLAZA HOTEL IN NEW YORK CITY

Steps:

• Note: you can also use 12 chicken livers instead of the smoked oysters!
• Slice the water chestnuts and bacon slices (and chicken livers, if substituting) in half.
• Fold a piece of bacon around 1/2 piece of water chestnut and 1 smoked oyster. Secure with a toothpick, making sure that the toothpick goes through the water chestnut.
• Combine the onion, tamari, sherry, garlic, ginger and pepper flakes in a bowl.
• Add prepared appetizers and marinate at room temperature for 1 hour.
• Drain on paper towels.
• Broil until bacon is crisp, turning to brown on all sides.
• Serve hot.
• Makes 24 appetizers.
• You can partially fry the bacon, if using oysters and not chicken livers.

SCALLOP RUMAKI

Steps:

• Microwave bacon on high for 2-2 1/2 minutes, or until partially cooked but still flexible.
• Top each scallop with some of the onion and ginger.
• Drizzle evenly with lemon juice. Wrap a bacon piece around each scallop, and secure with wooden toothpicks.
• Grill scallops on grill tray 2-3 minutes on each side, or until done.
• Or broil 3 inches from heat for 2-3 minutes on each side, or until bacon is crisp and scallops are cooked.
• Drain on paper towels.
• Garnish with chives, if desired.

BACON WRAPPED WATER CHESTNUTS (RUMAKI)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• If desired, cut larger water chestnuts in half for easier eating and more pieces.
• Soak water chestnuts in soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.
• Remove water chestnuts from soy sauce.
• Wrap 1/2 strip of bacon around each; secure with toothpicks.
• Reserve soy sauce.
• Place toothpick side "up" in a 9" x 13" glass baking dish.
• Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until crispy.
• Remove from oven; drain bacon fat.
• Meanwhile, mix reserved soy sauce, ketchup and brown sugar in a bowl.
• Pour the mixture over the chestnuts to coat them evenly.
• Bake an additional 20 to 30 minutes (again checking for crispness of bacon).
• Serve hot, with or without seafood sauce.