Wrap each bacon piece around a water chestnut and a piece of liver.
Secure with a toothpick.
In a medium bowl, sitr soy sauce and curry powder and ginger together.
Add the rumaki and stir to coat.
(These days I use a ziploc bag and I can coat them better)
At serving time, preheat broiler or heat the hibachi grill.
Drain rumaki and broil, or grill until bacon is crispy and the liver is cooked.
Serve with desired dipping sauce.
For some odd reason, this makes me think of James Bond and ice cold martinis. Could be a flashback photo of my youth, watching the adults smoking and having laughs.
