Rumaki Teriyaki Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
• Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
• To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
• Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.

Steps:

• 1. Preheat oven to 450 degrees. Soak approximately 50 toothpicks in water. Clean chicken livers and remove stringy or fatty parts. Cut each liver into 3 pieces. You should have approximately 24 pieces of liver. Cut bacon strips in half (if extra long bacon, cut in thirds). Cut water chestnuts in half.
• 2. Assemble Rumaki: Wrap each piece of liver with a strip of bacon, securing with a toothpick. In about 1/3 of them, add a piece of water chestnut before securing with the toothpick. In one third of them, add a small chunk of pineapple instead of the water chestnut. With the remaining pieces of bacon, wrap a pineapple chunk (alone) or a water chestnut alone and secure each with a tooth pick.
• 3. Spray the rack of a broiler pan with non-stick cooking spray. Arrange rumaki on rack and cook in a hot oven for approximately 30-40 minutes, turning once or twice to be sure bacon is crispy all over. When done, remove to paper towels to drain for a few minutes before arranging on platter. I like to use a paper doily or two to line the platter, as it also will soak up some of the drippings. Arrange Rumaki into two sections, grouping those with liver together, and those with only water chestnuts or pineapple chunks together.
• 4. Stir together Dipping Sauce ingredients -except liquor- in small saucepan, and put on medium - low heat. Cook until sugar and preserves are completely melted. Simmer slowly for about 20 minutes to reduce liquids slightly. Set aside until Rumaki comes out of the oven.
• 5. Add whiskey or bourbon to dipping sauce and bring to a rapid boil for approximately 5 minutes, stirring constantly to prevent boiling over. Cool for 10 minutes, then pour into small serving dish. I use a footed glass bowl that fits into the center of the platter holding the rumaki.

Steps:

• In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
• Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• If desired, cut larger water chestnuts in half for easier eating and more pieces.
• Soak water chestnuts in soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.
• Remove water chestnuts from soy sauce.
• Wrap 1/2 strip of bacon around each; secure with toothpicks.
• Reserve soy sauce.
• Place toothpick side "up" in a 9" x 13" glass baking dish.
• Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until crispy.
• Remove from oven; drain bacon fat.
• Meanwhile, mix reserved soy sauce, ketchup and brown sugar in a bowl.
• Pour the mixture over the chestnuts to coat them evenly.
• Bake an additional 20 to 30 minutes (again checking for crispness of bacon).
• Serve hot, with or without seafood sauce.