Japanese Rumaki Recipe
Ingredients
| Chicken livers | 3/4 pound | |
| Bacon | 1/2 pound, sliced | |
| Water chestnuts | 1 Can (10oz), drained | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), pressed | |
| 1 small dried hot chile pepper, crushed | ||
| 6 thin slices peeled fresh ginger | ||
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.
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.
Chef
