japanese rumaki

Name: Japanese Rumaki
Prep time: 15 min
Cook time: 5 min
Cuisine: Japanese
Ingredients: 4 slice(s) bacon, halved crosswise; 8 medium canned water chestnuts, drained; 4 small cooked chicken livers, cut in half; 8 dash(es) soy sauce; 1 teaspoon(s) grated peeled fresh ginger; 1 tablespoon(s) brown sugar

(1 RATING)

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Pat Duran

Las Vegas, NV

Updated on Jan 19, 2012

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.

Rate

prep time 15 Min

cook time 5 Min

method Bake

yield makes 8

Ingredients

4 slices bacon, halved crosswise
8 medium canned water chestnuts, drained
4 small cooked chicken livers, cut in half
8 dashes soy sauce
1 teaspoon grated peeled fresh ginger
1 tablespoon brown sugar

How To Make japanese rumaki

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.

Step 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.
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