Rumaki marinated in teriyaki sauce – a detailed recipe cooking.
Recipe author – Valerie Bertinelli – American actress
Time: 1 hour. 40 min Difficulty: medium Servings: 12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 canned whole water chestnuts, dried and cut in half
- 0.33 Art. teriyaki sauce
- 1 clove garlic, chopped
- 110 gr. peeled and washed chicken liver, cut into 24 pieces of 1.5 cm.
- 12 slices of bacon, cut in half obliquely
Recipes with similar ingredients: water chestnuts, bacon, chicken liver, teriyaki sauce, garlic
Recipe preparation:
- Combine teriyaki sauce and garlic in a bowl, then add the liver and water chestnuts. Stir until the liver and chestnuts are covered the sauce. Marinate, cover, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
- Preheat the grill in the oven. Pull the liver and chestnuts out marinade and discard the marinade. Put 1 slice of bacon on chopping board and lay on top in the center 1 piece of liver and 1 water chestnut. Cover the filling with one half a piece of bacon and stick with a toothpick bacon, chestnut and liver. Wrap the second half the bacon and also put it on a toothpick. In this way make 24 rumaks.
- Fry the sticks on a wire rack mounted on a 6 cm baking sheet. heater 4 minutes. Turn rumaki over and fry for another 2 minutes. Grease rumaki with teriyaki sauce and grill for another 2 minutes. Put it on a tray and serve right away. Maybe you You will be interested in a selection of recipes for appetizers with bacon.
