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Rumaki

US hors d'oeuvre in Tiki culture

Field	Value
name	Rumaki
image	Duck rumaki.jpg
image_size	250px
caption	Duck rumaki
creator	Unknown
course	Hors d'oeuvre
main_ingredient	Water chestnuts, liver (duck or chicken), bacon, soy sauce, ginger, or brown sugar

Rumaki or rumake is an hors d'oeuvre of Tiki culture origin. It was popularly served at Trader Vic's and other Polynesian restaurants in the 1950s and 1960s.

Preparation

Rumaki's ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar, then fried or baked.

Etymology

One of the earliest references to rumaki is on the 1941 menu of the Don the Beachcomber restaurant (Palm Springs).

The name, like the dish, was probably invented at Don the Beachcomber. Its etymological origin is unknown. However, it could be short for Japanese harumaki, 'spring roll'.

References

Vanderbilt, Amy. (8 April 1970). "...And If You Don't Know What Rumaki Is". [[The Palm Beach Post]].
Paddleford, Clementine. (6 December 1958). "Have A Polynesian Party!". [[Spokane Spokesman-Review]].
Heyhoe, Kate. (2007). "Great Bar Food at Home". John Wiley & Sons.
[http://dbase1.lapl.org/images/menus/fullsize/f/rb04383-01.jpg "Don the Beachcomber," Palm Springs, Calif.], [http://dbase1.lapl.org/images/menus/fullsize/f/rb04383-03.jpg menu copyrighted 1941: "RUMAKI - Spiced Chicken Liver, Water Chestnuts wrapped in crisp Bacon ... 1.35."]
''[[Oxford English Dictionary]]'', 3rd edition, March 2011, [https://www.oed.com/view/Entry/168754 ''s.v.'']

Info: Wikipedia Source

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hors-d'oeuvres bacon-dishes tiki-culture food-and-drink-introduced-in-1941 liver-dishes cuisine-of-california

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