Rumaki Explained

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.[1] [2]

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.[3]

Etymology

One of the earliest references to rumaki is on the 1941 menu of the Don the Beachcomber restaurant (Palm Springs).[4]

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'.[5]

See also

Notes and References

  1. News: Vanderbilt . Amy . ...And If You Don't Know What Rumaki Is . 2010-10-18 . The Palm Beach Post. 8 April 1970 . 20 .
  2. News: Paddleford . Clementine . Clementine Paddleford . Have A Polynesian Party! . 2010-10-18 . . 6 December 1958 . 41–42 .
  3. Book: Heyhoe, Kate . Great Bar Food at Home . 2007 . John Wiley & Sons . 978-0-471-78183-7 . Hoboken, New Jersey . 34.
  4. http://dbase1.lapl.org/images/menus/fullsize/f/rb04383-01.jpg "Don the Beachcomber," Palm Springs, Calif.
  5. Oxford English Dictionary, 3rd edition, March 2011, s.v.