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- Teriyaki sauce
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons catsup
- 1/4 teaspoon pepper
- 2 cloves garlic, crushed
- 6 chicken livers
- 4 water chestnuts
- 6 slices bacon
- Brown sugar
For teriyaki sauce: Combine vegetable oil, soy sauce, catsup, pepper and garlic; set aside.
Cut each chicken liver in half. Cut each water chestnut into 3 pieces.
Place in a small bowl. Pour teriyaki sauce on livers and water chestnuts.
Refrigerate at least 4 hours. Drain.
Cut each bacon slice in half.
Wrap a piece of liver and a piece of water chestnut in a piece of bacon.
Secure with toothpick. Roll in sugar.
Set oven control to broil and broil rumaki 3 to 4 inches from heat, turning occasionally until bacon is crisp, about 10 minutes.
Per appetizer: 63 cal.; 6 g pro.; 4 g carb.; 2 g fat (1 sat., 1 monounsat., 0 polyunsat.); 127 mg chol.; 74 mg sod.; 0 g fiber; 2 g sugar; 38 percent calories from fat.