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


  • 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


  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.

Printable Recipe Card

About Japanese Rumaki

Main Ingredient: Chicken
Regional Style: Japanese

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