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RUMAKI

NAME
Rumaki

DESCRIPTION
I detest chicken livers. While I adore foie gras, I just can’t get down with a chicken liver. But here are some things I love about Rumaki: Sam and the Mother could eat their weights in mine; and I’m a big fan of tiki. I used to love going to Trader Vic’s in Chicago with them to eat the dish that the granddaddy of Polynesian kitsch created. In my book, that makes Rumaki one of the best appetizers of all time (for people other than me).

I made keto Rumaki for Sam and the Mother. By using liquid aminos, keto catsup, and brown erythritol instead of soy sauce, regular catsup, and sugar, I created a gluten free, sugar free, version of the classic tiki appetizer. To make it palatable for me, I substitute scallops for the chicken livers in the recipe.

While Sam and the Mother like Rumaki best warm, you can serve it at room temperature on a platter.

For holiday parties, I suggest that Rumaki be a part of a keto buffet. It packs a punch of flavor and can turn a liver hater into a liver lover (or so I’ve heard). Easy to make and unique, this tiki dish adds a touch of exotic flavor and puts guests in a festive mood. I can hear the waves and feel the warmth of the islands every time I serve it.

Rumaki adds exotic flair to this New Year’s Eve Buffet.

What's your favorite keto New Year's eve food? Click here to let me know, I would love to hear from you. 

PREP
2 hours, 20 minutes

COOK
6 minutes

INGREDIENTS
¼ pound chicken livers, cleaned and rinsed
¼ cup liquid aminos
½ tablespoon fresh ginger, finely grated
2 tablespoons brown erythritol
1 tablespoon sugar free catsup
2 cloves garlic, pressed
1 pound bacon, cut in halves
24 slices canned water chestnuts

DIRECTIONS

  1. Cut chicken livers into 24 pieces.
  2. Mix together aminos, ginger, erythritol, catsup, and garlic. 
  3. Add livers to mixture. Marinate for at least two hours in the refrigerator.
  4. Preheat boiler.
  5. Remove livers and discard marinade.
  6. Lay out a piece of bacon and roll up a water chestnut and liver in it. Skewer with a toothpick. Repeat.
  7. Broil for 5 to 6 minutes each side, until bacon is crispy. 
  8. Serve immediately.

YIELD
24 pieces

NOTES
Don’t like chicken livers or scallops? Substitute chunks of chicken or nuggets of beef tenderloin.

This can be prepped ahead and cooked on the day of serving. Hold in the refrigerator for up to 3 days. Freeze for up to a month.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 2 grams
Total carbs: 2 grams
Fiber: 0 grams
Fat: 4 grams
Protein: 2 grams
Calories: 53
Glycemic load: 0

DOWNLOAD RECIPE HERE

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