| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 12 servings |
Ingredients
- 1/3 cup teriyaki sauce, plus additional for basting
- 1 clove garlic, chopped
- 1/4 pound chicken livers, trimmed, rinsed and cut into 24 (1/2-inch) pieces
- 12 canned whole water chestnuts, drained and halved
- 12 slices bacon, halved crosswise
Instructions
- Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
- Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.
- Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 143 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 52 mg |
| Sodium | 506 mg |
Reviews
So very delicious!
My party guests have essentially rated this 5 stars. Mom made this all the time in the 60s, and I always found it just OK, not great. This version as well. BUT……..every time I make this, it goes over very well. We had a “friendsgiving” party today, and there was only one thing that was completely cleaned out. I think you can guess what I mean. The guests have spoken!
I had this once at a restaurant and was so happy to see this. My husband loved these! Great recipe!
My family favourite is simpler. Not that I don’t like this one as well, just sharing how I do it
Wrap the water chestnuts in bacon and sprinkle liberally with seasoning salt. Then I put it on the bbq (using a smoke packet) until they are done. I’m going to try sprinkling brown sugar on the tray before I do them next time so the sugar will caramelize on the bottom.
i usually do jalapeño peppers at the same time. Except I smoke the peppers before I stuff them. Cut them in half lengthwise and seed. Smoke them until they are no longer crispy. Fill with cream cheese and top with some bacon and sprinkle with seasoning salt. Then pop into the BBQ until the bacon is done.
This was a go-to recipe in the 60s & 70s, but I couldn’t find my recipe so I have been searching the Internet. Marinating the livers in a soy, brown sugar and a little ginger is a must, but broiling these rascals filled the kitchen with smoke and was a horrible chore. I have discovered another recipe where you slightly prebake the bacon and then after assembly bake the rumaki at 375 for 15-20 minutes. I’m going to bake them on a rack and hopefully that will cut down on the smoke, and I won’t have to have my head in the oven watching them to prevent burning.
wonderful blast from the past.
I’ve been making rumaki for 36 years using this recipe minus the teriyaki. If I don’t make it for a gathering, people ask where it is! It’s delicious. Next time I make it, I will use the teriyaki sauce.