Rumaki

             Rumaki

About 18 pieces

To prepare chicken livers for cooking, turn them into a colander, rinse lightly, and then pat dry with paper towels.

If the livers are destined for a delicate saute, you may want to remove the strings that connect the lobes. These can be assembled ahead of time and broiled just before serving. Any brand of sake is suitable for use in cooking except those labeled "Cooking Wine," which are made with inferior rice wines and may contain additives.

Trim well and cut in half:

8 ounces chicken livers, rinsed Whisk together in a mixing bowl:

2 tablespoons soy sauce 2 tablespoons sake or dry sherry

1. tablespoon grated peeled fresh ginger

2. teaspoons light brown sugar

Add the livers and toss until coated. Cover and marinate in the refrigerator for 1 to 2 hours.

Preheat the broiler.

Lay out on a work surface:

6 thick slices bacon (about 8 ounces), cut crosswise into thirds

Lay 1 piece of chicken liver on each piece of bacon and roll up. Secure with a toothpick speared through the overlapping ends of the bacon and out the other side. Place on a broiler rack set on a drip pan. Broil 4 inches from the heat, turning once, until the bacon is crisp and the livers are cooked but still slightly pink inside, 5 to 6 minutes. Drain briefly on paper towels, transfer to a platter, and serve hot (opposite).

WATER CHESTNUT RUMAKI

36 pieces

Rinse and drain one 8-ounce can whole water chestnuts. Mix with 2 tablespoons teriyaki sauce and marinate for 20 minutes. Cut 12 thick slices bacon (about I pound) crosswise into thirds. Lay I water chestnut on each piece of bacon and roll up. Secure with a toothpick speared through the overlapping ends of the bacon and out the other side. Place on a broiler rack set on a drip pan. Broil 4 to 6 inches from the heat, turning once, until the bacon is cooked but not crisp. Drain briefly on paper towels. Serve hot on a bed of kale.