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japanese rumaki

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This addictive appetizer is of Japanese origin, but it first achieved popularity in Hawaii- and is now considered a "Polynesian" specialty.Whichever it is it is loved at my family table. This is on our Super Bowl menu as well. This recipe was given to me by a friend who lived in Japan for 3 years during wartime. She has given me many of her recipes.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 5 Min
method Bake

Ingredients For japanese rumaki

  • 4 slice
    bacon, halved crosswise
  • 8 md
    canned water chestnuts, drained
  • 4 sm
    cooked chicken livers, cut in half
  • 8 dash
    soy sauce
  • 1 tsp
    grated peeled fresh ginger
  • 1 Tbsp
    brown sugar

How To Make japanese rumaki

  • 1
    Preheat oven to 400^. Lay bacon on a cookie sheet and bake until cooked but not crisp, about 10 minutes. Remove pan from oven and drain off any fat, then blot bacon and pan with paper towels.
  • 2
    Place 1 water chestnut in the middle of each piece of bacon top each with half a chicken liver. Place a drop of soy sauce, a pinch of ginger, and a sprinkle of brown sugar on top of each liver. Wrap bacon around water chestnuts and livers and secure with a skewer. or round toothpick, Return pan to oven and bake until bacon is crisp and golden.
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