RUMAKI
36 pieces
Assemble ahead of time on the day you serve them and bake just before needed. You can also make these using whole water chestnuts in place of the liver.
Rinse, trim, and cut into quarters:
- 8 ounces chicken livers
Whisk together in a medium bowl:
- 2 tablespoons soy sauce
- 2 tablespoons sake or dry sherry
- 1-inch piece ginger, peeled and grated
- 2 teaspoons brown sugar
Add the livers and toss to coat. Cover and marinate in the refrigerator for 1 to 2 hours. Preheat the oven to 400°F. Have ready:
- 18 very thin slices bacon, halved crosswise
- 36 slices rinsed canned water chestnuts (from one 8-ounce can)
Lay 1 piece of chicken liver and 1 slice of water chestnut on each piece of bacon, roll up, and secure with a toothpick. Place on a rimmed baking sheet. Bake for 10 minutes. Turn the oven to broil and cook until the bacon is crisp and the livers are cooked through, about 2 minutes. Drain briefly on paper towels, then transfer to a platter and serve hot.