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Rumaki

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Anonymous (not verified)
Ingredients
  Canadian style bacon 4 Ounce
  Chicken livers 5 Ounce, cut in to chunks
  Drained canned water chestnuts 1 1⁄2 Ounce, drained
  Teriyaki sauce 1⁄4 Cup (4 tbs)
  Vegetable oil 1 Teaspoon
  Firmly packed brown sugar 1⁄2 Teaspoon
  Ginger root 1 Inch, pared and sliced
Directions

Cut bacon into 3 x 1 x 1/8-inch strips; there should be the same number of bacon strips as liver chunks and water chestnuts (if necessary, cut water chestnuts into halves).
Onto each strip of bacon place 1 liver chunk and 1 water chestnut; roll bacon around liver and water chestnuts and secure each with a toothpick.
Place in shallow bowl.
In small cup combine teriyaki sauce, oil, sugar, and ginger root; pour over bacon rolls and toss gently to coat.
Cover and refrigerate for about 1 hour, tossing occasionally.
Preheat broiler.
Transfer bacon rolls to nonstick baking sheet, reserving marinade.
Broil, turning frequently and brushing with reserved marinade, until livers are no longer pink.
Transfer to serving platter and serve piping hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish

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