Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Japanese Rumaki

Japanese rumaki, bacon wrapped chicken livers and water chestnuts

Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 1 people have saved this recipe

Print   Add to Printer138 Times Printed

Prep Time: 20 minutes | Cook Time: marinate 3 hours | Ready In: 5-7 minutes
Ingredients: Print   Add to cart
US Metric
  • ¾ lb. chicken liver, cut in half if large
  • ½ lb. bacon, cut in half
  • 1 (6.5 oz) can water chestnuts, rinsed, drained, cut in half
  • 2 TB sherry
  • Sauce:
  • 3 cloves garlic, crushed
  • 1 Hawaiian chili pepper, crushed
  • 4 thin slices ginger, peeled, crushed
  • ½ c. Aloha shoyu
  • 1 tsp. agave nectar

Cooking Process:

In a skillet over medium heat; lightly poach chicken livers in sherry. Immediately remove from heat On work surface; wrap ½ slice of bacon around liver and water chestnut. Secure with toothpicks as needed. In a mixing bowl; combine sauce ingredients. Marinate rumaki 3 hours or overnight. Broil 5-7 minutes; until bacon is crisp. Serve immediately. Serves 10-12.