Rumaki
Created by Sue on July 22, 2013
- Servings: 30-36
- Prep Time: 6h
- Cook Time: 18m
- Recipe #10174
Ingredients
- MARINADE
- 20 ounces chicken livers (rinsed and drained)
- 1/4 cup soy sauce
- 1/4 cup wine (dry white wine or rice wine)
- 3 tablespoons brown sugar
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon sesame oil
- OTHER
- 1 pound bacon (thin)
- Water chestnuts, sliced, 1 can
- Brown sugar as needed
- Toothpicks
- Teriyaki grilling glaze (1/2 cup, I have a recipe posted)
How to Make
-
Step 1: Marinate livers overnight.
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Step 2: Wrap bacon around small pieces of chicken liver along with water chestnut slice; secure with a toothpick.
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Step 3: Rub rumaki with brown sugar.
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Step 4: Place rumaki on a nonstick sprayed baking rack (to allow excess liquid to drip away).
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Step 5: Broil rumaki at 450F for 8 minutes then turn over, drain off pan drippings and broil for 8 more.
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Step 6: Then baste with teriyaki grilling glaze and broil 2 minutes.
Nutritional Facts
- Serving Size: 1 (39.9 g)
- Calories 106.4
- Total Fat - 7.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 60.6 mg
- Sodium - 357.2 mg
- Total Carbohydrate - 1.8 g
- Dietary Fiber - 0.1 g
- Sugars - 1.4 g
- Protein - 7.9 g
- Calcium - 9.9 mg
- Iron - 0.9 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg