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Japanese Style Rumaki

Ingredients :
3/4	lb	chicken livers
1/2	lb	sliced side bacon
1	can	whole waterchestnuts (6 oz.) drained
1/2	cup	soy sauce
1	x	clove garlic minced
1	tsp	crushed red chile flakes
1/4	tsp	ground ginger

How to cook :

Cut the livers in half if they are large, wash them well and drain.
Cut the bacon slices in half.
Wrap 1 piece of liver and 1 waterchestnut with a half slice of bacon.
Secure them with a toothpick.
Place them in a bowl.
Combine all remaining ingredients and pour over the Rumaki in the bowl.
Cover and chill to marinate for at least 3 hours.
When ready to cook, remove them from the marinade and place them on a baking sheet.
Discard the marinade.
Broil, 6" from the heat for 7-10 minutes, until the bacon is crisped and the liver is cooked through.
Serve with a mustard sauce for dipping if desired.
Rayna Says: I featured these on the menu at my restaurant and they were one of the most popular items.
Even people that are not liver fans love these!YIELD ABOUT 16 APPETIZERS.

Tags : Appetizers Snacks Nibbles Japanese Japan Asian Oriental