Loading Video...

Rumaki Teriyaki

  • Level: Intermediate
  • Total: 1 hr 40 min (includes marinating time)
  • Active: 40 min
  • Yield: 12 servings
Save Recipe

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

  1. 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.
  2. 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.
  3. 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.

Teriyaki Chicken Thighs

Teriyaki Chicken Wings

Rumaki

Teriyaki Wings

Teriyaki Wings

Chicken Teriyaki Wrap

Teriyaki Chicken with Soba

Teriyaki-Style Chicken