Rumaki Teriyaki

Total Time:
1 hr 23 min
Prep:
15 min
Inactive:
1 hr
Cook:
8 min

Yield:
12 servings
Level:
Intermediate

Ingredients
  • 1/3 cup teriyaki sauce, plus additional for basting
  • 1 clove garlic, chopped
  • 1/4 pound chicken livers, trimmed, rinsed and cut into 24 (1/2-inch) pieces
  • 12 canned whole water chestnuts, drained and halved
  • 12 slices bacon, halved crosswise
Directions
Watch how to make this recipe.
  • Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.

  • Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.

  • Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.


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