Rumaki tends to be served covered in delicious sauce. Growing up, mom would prepare it plain. No sauce, no spices. The bacon added so much flavour that nothing else was needed to make this dish delicious.
As a child, I claimed to dislike beef liver. However, I had no qualms about eating rumaki. I was aware that mom had stuffed it with beef liver. But it didn’t taste anything like the liver and onions that I was adverse to at the time. I’d gobble it up and ask for more. This dish is a good way to introduce liver to those who are timid about trying it for the first time.
Over the last few years, rumaki somehow became a fond childhood memory and I hadn’t really thought about making it on my own. I’m not sure why. It’s delicious, though a bit time consuming to wrap each individual rumaki. Put on some good music, or have a friend join you in the kitchen for this part and it won’t seem to tedious!
I won’t wait so long before making rumaki again!
- 1 pound of bacon – approximate cost $5.00
- ½ pound of beef liver – approximate cost $1.50
- 1 can of water chesnuts – approximate cost $1.25
- Toothpicks – approximate cost $0.50
- Preheat the over to 350 degrees Fahrenheit.
- Cut the beef liver into bite-sized pieces.
- Arrange a slice of bacon, piece of liver, and water chestnut on your cooking surface.
- Carefully roll the bacon slice so the other ingredients do not fall out.
- Secure the roll with a toothpick and move to a baking pan.
- Repeat until you run out of bacon (will make about 2 9×13 baking trays of rumaki).
- Bake for approximately 12-15 minutes or until the bacon starts to become crispy.
- Flip each rumaki and return to the oven for an additional 12-15 minutes.
- Remove from oven and ensure the rumaki is cooked all the way through. If not, return to oven and continue to bake until cooked through.
- Let stand for a few minutes before enjoying. It will be very hot!
Makes about 6 servings as a meal (approximate cost: $1.38 per serving) or 15 servings as an appetizer (approximate cost: $0.55 per serving).