Rumaki Recipe
Rumaki is a bacon wrapped appetizer that originates from Polynesia. This rumaki recipe is prepared with chicken livers and water chestnuts slices wrapped in bacon. Broiled with occasional brushes of a soy sauce and mustard mix, the umaki is cooked till the bacon turns crisp.
Ingredients
| Bacon Slices | 16 | |
| 1 pound chicken livers, cut into quarters | ||
| Water chestnuts | 1 Can (10oz), drained | |
| Soy sauce | 1/3 Cup (16 tbs) | |
| Packed brown sugar | 2 Tablespoon | |
| 1 tablespoon Dijon-style mustard | ||
Directions
Cut bacon slices in half crosswise.
Wrap 1/2 slice bacon around piece of chicken liver and water chestnut slice.
Secure with wooden pick.
Arrange on broiler pan.
Combine soy sauce, brown sugar and mustard in small bowl.
Brush over bacon rolls.
Broil, 6 inches from heat, 15 to 20 minutes or until bacon is crisp and chicken livers are done, turning and brushing with soy sauce mixture occasionally.
Wrap 1/2 slice bacon around piece of chicken liver and water chestnut slice.
Secure with wooden pick.
Arrange on broiler pan.
Combine soy sauce, brown sugar and mustard in small bowl.
Brush over bacon rolls.
Broil, 6 inches from heat, 15 to 20 minutes or until bacon is crisp and chicken livers are done, turning and brushing with soy sauce mixture occasionally.
Chef
