Rumaki Recipe

Ingredients:

- 12 chicken livers, cut into bite-sized pieces (about 1 inch each)

- 12 water chestnuts (canned, whole, drained)

- 12 slices bacon, cut in half crosswise

- 1/4 cup soy sauce

- 2 tablespoons brown sugar

- 1 tablespoon fresh ginger, grated (or 1/2 tsp ground ginger)

- 1 clove garlic, minced

- 1/4 teaspoon black pepper

- 24 toothpicks (soaked in water for 30 minutes)

Servings:

- Makes 24 appetizers (serves 6-8)

Instructions:

1.Prepare the Marinade:**

   - In a medium bowl, whisk together soy sauce, brown sugar, ginger, garlic, and black pepper until sugar dissolves.

2.Marinate the Ingredients:**

   - Add chicken liver pieces and water chestnuts to the marinade. Toss to coat.

   - Cover and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).

3.Assemble the Rumaki:**

   - Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.

   - Remove livers and water chestnuts from marinade (discard marinade or boil for sauce if desired).

   - Wrap one piece of liver and one water chestnut together in a half-slice of bacon. Secure with a toothpick.

   - Repeat with remaining ingredients.

4.Bake:

   - Arrange rumaki on the wire rack. Bake for 15-20 minutes, turning once halfway, until bacon is crispy and livers are cooked through.

5.Serve:

   - Let cool slightly. Serve warm as an elegant, savory-sweet appetizer.

Notes:

- For a teriyaki style glaze, boil reserved marinade with 1 tsp cornstarch and brush on during the last 5 minutes of baking.

- Substitute chicken livers with scallops or omit livers for a vegetarian version using only water chestnuts.

- Classic Polynesian Japanese fusion appetizer, perfect for parties or retro-themed gatherings.