Rumaki marinated in teriyaki sauce

Votes: 8

Time: 1 hour 40 min.
Complexity: average
Servings: 12

Rumaki marinated in teriyaki sauce - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 canned whole water chestnuts, drained and halved
0.33 cup teriyaki sauce
1 chopped clove of garlic
110 g of peeled and washed chicken liver, cut into 24 pieces of 1.5 cm each.
12 slices bacon, cut in half diagonally

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: water chestnuts, bacon, chicken liver, teriyaki sauce, garlic

Cooking the dish according to the recipe:

Combine the teriyaki sauce and garlic in a bowl, then add the liver and water chestnuts. Stir to coat the liver and chestnuts. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
Preheat the grill to high heat. Remove the liver and chestnuts from the marinade and discard the marinade. Place 1 slice of bacon on a cutting board and center 1 slice of liver and 1 water chestnut on top.

Cover the filling with one half of a bacon slice and pierce the bacon, chestnut, and liver with a toothpick. Wrap it with the other half of bacon and pierce it with a toothpick as well. Make 24 rumaki in this manner.

Grill the rumaki on a wire rack placed on a baking sheet, 6 cm from the grill, for 4 minutes. Turn the rumaki over and grill for another 2 minutes. Brush the rumaki with additional teriyaki sauce and grill for another 2 minutes. Transfer to a serving tray and serve immediately.

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Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Appetizers / Canapes

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