Rumaki

16 slices bacon, halved crosswise
16 ounces chicken livers
32 wood toothpicks

For the Marinade:
1/4 cup soy sauce [or teriyaki sauce (I prefer Kikkoman) and omit the brown sugar]
1 teaspoon freshly-minced ginger
2 tablespoons dry sherry
1 teaspoon brown sugar

Cut the livers into 1/2 ounce pieces. Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and marinate in the refrigerator for at least 1/2 hour. Soak toothpicks in water at the same time.

Wrap each chicken liver piece with a bacon-half, wrap, and secure with a toothpick.

Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes. Or, you may bake the appetizers in a 375° oven for 20 to 25 minutes. Serve hot. (These will stay hot for a while under foil, giving you time to greet your guests, and then return to the kitchen to serve the apps.) Makes 32 appetizers, enough for at least 4 people.

There are tons of variations of this. Adding water chestnuts, bamboo shoots, using beef liver, ham, Spam*, sea scallops, etc. are all done. You can also add garlic powder, curry powder, onion powder, etc. This is a Hawaiian dish, originally made in the Chinese community there. Why it has a Japanese name is beyond me.

*According to Hormel, the makers of Spam, Hawaii consumes more Spam per capita than any other state.