Japanese Rumaki

Pat Duran

By
@kitchenChatter

This addictive appetizer is of Japanese origin, but it first achieved popularity in Hawaii- and is now considered a "Polynesian" specialty.Whichever it is it is loved at my family table. This is on our Super Bowl menu as well. This recipe was given to me by a friend who lived in Japan for 3 years during wartime. She has given me many of her recipes.


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Comments:

Serves:

makes 8

Prep:

15 Min

Cook:

5 Min

Method:

Bake

Ingredients

4 slice
bacon, halved crosswise
8 medium
canned water chestnuts, drained
4 small
cooked chicken livers, cut in half
8 dash(es)
soy sauce
1 tsp
grated peeled fresh ginger
1 Tbsp
brown sugar

Directions Step-By-Step

1
Preheat oven to 400^. Lay bacon on a cookie sheet and bake until cooked but not crisp, about 10 minutes. Remove pan from oven and drain off any fat, then blot bacon and pan with paper towels.
2
Place 1 water chestnut in the middle of each piece of bacon top each with half a chicken liver. Place a drop of soy sauce, a pinch of ginger, and a sprinkle of brown sugar on top of each liver. Wrap bacon around water chestnuts and livers and secure with a skewer. or round toothpick, Return pan to oven and bake until bacon is crisp and golden.

About this Recipe

Main Ingredient: Chicken
Regional Style: Japanese
Other Tags: Quick & Easy, Healthy, Heirloom