Rumaki
Appearance
![]() Duck rumaki | |
Course | Hors d'oeuvre |
---|---|
Created by | Unknown |
Main ingredients | 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
Etymology
![](http://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/40px-Wiktionary-logo-en-v2.svg.png)
Look up rumaki in Wiktionary, the free dictionary.
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
References
- ^ Vanderbilt, Amy (8 April 1970). "...And If You Don't Know What Rumaki Is". The Palm Beach Post. p. 20. Retrieved 18 October 2010.[dead link]
- Spokane Spokesman-Review. pp. 41–42. Retrieved 18 October 2010.[dead link]
- ISBN 978-0-471-78183-7.
- ^ "Don the Beachcomber," Palm Springs, Calif., menu copyrighted 1941: "RUMAKI - Spiced Chicken Liver, Water Chestnuts wrapped in crisp Bacon ... 1.35."
- ^ Oxford English Dictionary, 3rd edition, March 2011, s.v.