Rumaki Teriyaki
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 143
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 52
- Sodium
- 506
- Total: 1 hr 40 min (includes marinating time)
- Active: 40 min
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
- 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.