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RUMAKI Recipe | |
Appetizer | |
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Ingredients:
6 chicken livers4 water chestnuts Teriyaki Sauce (below) 6 slices bacon Brown sugar TERIYAKI SAUCE 1/4 cup vegetable oil 1/4 cup soy sauce 2 tablespoons catsup 1 tablespoon vinegar 1/4 teaspoon pepper 2 cloves garlic, crushed Mix all ingredients
Directions:
Cut chicken livers into halves; cut each water chestnut into 3 pieces. Pour Teriyaki Sauce on livers and water chestnuts in bowl. Refrigerate at least 4 hours; drain.Cut bacon slices into halves. Wrap a piece of liver and a piece of water chestnut in each bacon piece. Secure with wooden pick; roll in brown sugar. Set oven control to broil and/or 550 degrees. Broil 3 to 4 inches from heat, turning occasionally, until bacon is crisp, about 10 minutes. 12 APPETIZERS. NOTE: To cook on a hibachi, place over hot coals; cook, turning frequently, 15 to 20 minutes. | |