Combine the cold water and the cornstarch and whisk with a fork and pour into the small sauce pan as called for above.
Homemade Teriyaki Sauce
Combine all ingredients in a small sauce pan and heat up to near boiling. Turn down the temperature to a low simmer and add slurry a little bit at a time to get the consistency of the sauce you like. Note: If you add all of it, it will result in a very thick sauce
Alternatively, use a store bought Teriyaki Sauce instead of making your own.
Heat the grill to 325 degrees.
Trim the chicken livers of residual fat and place them in a bowl.
Cut the whole water chestnuts in half and place them in the bowl with the livers. Pour the cooled teriyaki sauce over the livers and water chestnuts and let it marinate for 30 minutes.
Remove the chicken livers and water chestnuts from marinade.
Lay one half slice of the bacon out on the cutting board. Stack the water chestnut and the liver and roll it up. Place a toothpick through the ingredients to hold it all together.
Grill the rumaki for 30 minutes, rotating every 5 minutes or so to make there it doesn't burn.
Serve immediately and dip in teriyaki sauce!
Teriyaki Sauce: Use bottled if you don't want to make your own or use your own favorite homemade sauce. Pan Choice: Using a raised surface will allow the rumaki to not sit in a pool of bacon grease. We have done it both ways and the using a raised baking rack on a sheet pan allows more air to flow around and results in crispier bacon. Water Chestnut Cutting: Either cut the water chestnut in half or use sliced as the whole is very hard to keep rolled up. Cutting it in half made it a lot easier. Chicken Livers: Depending on your choice, we used ¼ to ½ of a piece of chicken liver for each rumaki. Using more than that makes the liver slide out and become very messy.