This is a recipe I have been working on for a few years. Normally I don't spend that much time with a recipe, but I have to admit I don't have this appetizer very often. It is stylized after what I remember Joy Richardson's rumaki tasting like at a Halloween party I attended in 1988. I feel I have gotten very close after several attempts.
It makes a fantastic party appetizer for the holidays if you are into retro-type recipes.
- 20 ounces chicken livers (rinsed and drained)
- 1/4 cup Japanese 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
- 1 pound bacon (thin/regular, not thick)
- Water chestnuts, sliced, 1 can
- Brown sugar as needed
- 1/2 cup Teriyaki grilling glaze (click for recipe)
- Stir together marinade and marinate livers overnight.
- Wrap bacon around small pieces of chicken liver along with water chestnut slice; secure with a toothpick.
- Roll rumaki in brown sugar.
- Place rumaki on a rack sprayed with nonstick spray over a rimmed baking sheet (to allow excess liquid to drip away).
- Broil rumaki at 450F for 8 minutes then turn over, drain off pan drippings and broil for 8 more minutes.
- Baste with teriyaki grilling glaze and broil 2 minutes more.