Here is a recipe submitted by Tracey O., from Orange County, CA

Total Time: 1 hr 30 min

Prep: 15 min

Inactive: 1 hr

Cook: 8-10 minutes

What you’ll need:

1/3 cup of yakitori sauce plus 1/3 cup for basting

24 pieces of chicken liver

12 whole water chestnuts halved

12 slice of bacon cut in half

Here’s what you’ll do:

Marinate chicken liver and chestnuts in yakitori sauce for at least an hour in the refrigerator.

Soak 24 toothpicks in cold water for at least an hour.

Preheat the broiler.  Remove the liver and chestnuts from the marinade and discard the marinade.

Lay one bacon half on cutting board and place one piece of liver and 1 water chestnut half in the center of the bacon piece.  Fold bacon around the liver and chestnut and secure with a toothpick.  Repeat with remaining ingredients to make 24 rumaki

Broil the rumaki on the top rack over a baking sheet covered with aluminum foil, for easy clean up, for about 4 minutes.

Flip the rumaki over and broil for 2 more minutes.  Brush the rumaki with additional yakitori and return to broil for 2 more minutes.

Brush yakitori on the rumaki before placing on the serving tray.

I served the rumaki on a bed of seaweed salad.

Finished rumaki served on a bed of seaweed salad.

Finished rumaki served on a bed of seaweed salad.

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