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Japanese Rumaki

chef.tim.lee's picture
Ingredients
  Chicken livers 3⁄4 Pound
  Sliced bacon 1⁄2 Pound
  Canned water chestnuts 6 1⁄2 Ounce, drained (1 Can)
  Soy sauce 1⁄2 Cup (8 tbs)
  Garlic clove 1 Small, pressed or minced
  Dried hot chili pepper 1 Small, crushed
  Ginger slices 6 , peeled
Directions

Cut chicken livers in half; rinse and drain on paper towels.
Cut each bacon strip in half crosswise.
Fold each piece of liver around a water chestnut, wrap with bacon, and fasten with a wooden pick.
Stir together soy, garlic, chile pepper, and ginger.
Add chicken liver bundles; cover and refrigerate, turning occasionally, for at least 3 hours or until next day.
Place rumaki on a broiler pan or on a rack in a shallow baking pan and broil 6 inches below a preheated broiler unit, turning once, until bacon is crisp (about 7 minutes).
Serve hot, with mustard for dipping, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Broiled
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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