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Japanese Rumaki

Japanese rumaki, bacon wrapped chicken livers and water chestnuts

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: marinate 3 hours | Ready In: 5-7 minutes
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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.