Japanese Rumaki

Pat Duran


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.


★★★★★ 1 vote

makes 8
15 Min
5 Min


Add to Grocery List

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

How to Make Japanese Rumaki


  • 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.
  • 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.

Printable Recipe Card

About Japanese Rumaki

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

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