4 slicebacon, halved crosswise
8 mediumcanned water chestnuts, drained
4 smallcooked chicken livers, cut in half
8 dash(es)soy sauce
1 tspgrated peeled fresh ginger
1 Tbspbrown sugar
How to Make Japanese Rumaki
- 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.
- 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.