japanese rumaki
(1 rating)
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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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
5 Min
method
Bake
Ingredients For japanese rumaki
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4 slicebacon, halved crosswise
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8 mdcanned water chestnuts, drained
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4 smcooked chicken livers, cut in half
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8 dashsoy sauce
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1 tspgrated peeled fresh ginger
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1 Tbspbrown sugar
How To Make japanese rumaki
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1Preheat 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.
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2Place 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Japanese Rumaki:
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