RUMAKI
Makes about 30 pieces.
Serve rumaki hot as finger food with drinks or as a main dish over rice. Marinating the bacon in the mix ensures it will broil up crisp and it will have exceptional flavor. Start the rumaki the night before you want to serve it.
• 6 oz. chicken livers
• 15 fresh water chestnuts, peeled, or 12 canned whole water chestnuts, rinsed
• 10 slices bacon, cut crosswise into 3 pieces each Marinade:
• 1/3 c. soy sauce
• 11/2-in. fresh ginger root, peeled
• 1 medium clove garlic,
• 1/3 c. rice wine or dry sherry
• 3 to 4 tightly packed tbsp. brown sugar
Directions Rinse the chicken livers and pat them dry. Trim away any connective tissue on the livers and cut them into 30 pieces. Place in a medium bowl with the water chestnuts and bacon pieces. In a food processor or blender, blend together all the marinade ingredients until the ginger root is minced. Pour into the bowl and stir so all the pieces are coated in the marinade. Cover and refrigerate overnight. Drain away the marinade and pat dry the liver, bacon and water chestnuts. Wrap a piece of liver and a water chestnut half in each bacon strip, securing them with a toothpick. Cover a broiler pan or baking sheet with foil. Preheat the broiler and set an oven rack about 6 inches below the heat. Arrange the rumaki on the foil so pieces don't touch. Broil on one side until bacon is crisp. Remove them from the oven, turn pieces with tongs and broil to crisp on the second side. By this time the chicken liver pieces should be cooked through. Serve the rumaki hot or warm, and make sure to have toothpicks on hand to spear them.
Nutrition information per piece: Calories30Fat1.5 gSodium150 mg Carbohydrates2 gSaturated fat .5 gCalcium0 mg Protein2 gCholesterol20 mgDietary fiber0 g Diabetic exchanges per serving: ½ lean meat.