Japanese Rumaki

Name: Japanese Rumaki
Yield: Yield: about 18 appetizers
Ingredients: 3/4 lb chicken livers; 1/2 lb bacon, sliced; 1/2 cup soy sauce; 1 can (6 1/2 oz.) whole water chestnuts, drained; 1 small clove garlic, minced or pressed; 1 small dried hot chili pepper, crushed; 6 thin slices peeled fresh ginger; hot Chinese-style or Dijon mustard (optional)

Yield: about 18 appetizers

Ingredients

3/4 lb chicken livers
1/2 lb bacon, sliced
1/2 cup soy sauce
1 can (6 1/2 oz.) whole water chestnuts, drained
1 small clove garlic, minced or pressed
1 small dried hot chili pepper, crushed
6 thin slices peeled fresh ginger
hot Chinese-style or Dijon mustard (optional)

Instructions

Cut chicken livers in half, rinse and drain on paper towels. Cut each bacon strip in half crosswise. Fold each piece of liver around a water chestnut, wrap with bacon and fasten with wooden pick. Stir together soy sauce, garlic, chili pepper and ginger. Add chicken liver bundles; cover and refrigerate, turning occasionally for at least 3 hours or until next day. Place rumaki on broiler pan or on a rack in a shallow baking pan and broil 6 inches below a preheated broiler unit, turning once, until bacon is crisp (about 7 minutes). Serve hot with mustard for dipping if desired. Yield: about 18 appetizers.