Name: Rumaki
Yield: Makes 24 hors d'oeuvres
Ingredients: 1/4 lb chicken livers, trimmed and rinsed; 1/4 cup soy sauce; 1 tablespoon finely grated peeled fresh ginger; 2 tablespoons packed light brown sugar; 1/2 teaspoon curry powder; 12 canned water chestnuts, drained and halved horizontally; 8 bacon slices (1/2 pound), cut crosswise into thirds; 24 wooden toothpicks

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RumakiRichard Gerhard Jung

We can thank Vic Bergeron — owner of Trader Vic's restaurant, in San Francisco — for bringing rumaki into mainstream dining culture. He claimed that this delicious hors d'oeuvre came from Hawaii, with Chinese roots and a Japanese name.

Active time: 20 min Start to finish: 1 1/2 hr

Recipe notes

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