RUMAKI

Appetizer

Ingredients

  • 6 chicken livers
  • 4 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.



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Submitted 6/13/05.
Source: Betty Crocker
Submitted By: LB
cbatorjr@aol.com
RUMAKI