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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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We can thank Vic Bergeron owner of Trader Vic's restaurant, in San Francisco for bringing rumaki into mainstream dining culture. He claimed that this delicious hors d'oeuvre came from Hawaii, with Chinese roots and a Japanese name. Active time: 20 min Start to finish: 1 1/2 hr Ingredients:
1/4 lb chicken livers, trimmed and rinsed |
1/4 cup soy sauce |
1 tablespoon finely grated peeled fresh ginger |
2 tablespoons packed light brown sugar |
1/2 teaspoon curry powder |
12 canned water chestnuts, drained and halved horizontally |
8 bacon slices (1/2 pound), cut crosswise into thirds |
Directions:
1. Cut chicken livers into 24 (roughly 1/2-inch) pieces. Stir together soy sauce, ginger, brown sugar, and curry powder. Add livers and water chestnuts and toss to coat. Marinate, covered and chilled, 1 hour.
2. While livers marinate, soak toothpicks in cold water 1 hour. Drain well.
3. Preheat broiler.
4. Remove livers and chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center. Wrap bacon around liver and chestnut and secure with a toothpick. Make 23 more rumaki in same manner.
5. Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes. Serve immediately.
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