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Japanese Cuisine: Sweet & Spicy Chicken Liver
The Japanese have their own version of”Sweet and Sour”. They actually call it “Amakara” or “Sweet and Spicy” It is a bit different from Chinese Cuisine in taste, although the concept is very similar. Here is another simple Japanese liver recipe that you can easily expand on: Ingredients
- Chicken Liver: 250 g (you can adapt it to any other kind of liver!)
- Ginger: 5×5 cm (fresh)
- Soy sauce: 2 tablespoons
- Sugar: 2 tablespoons
- Japanese sake: 2 tablespoons
- Mirin/sweet sake: 1 tablespoon
- Optional:
- Onion: 1/2
- Boiled eggs: 2
Directions
- -Clean chicken liver under running cold water. Repeat operation for 10 minutes. You can add 2 tablespoons of milk later if you donât like the acidity of the liver.
- -Cut the fresh ginger into thin slices.
- Bring enough water to boil in a pan. Boil the liver for 1 minute. Drain thoroughly.
- -Lightly wash the liver under cold running water again. Take off all the fat and blood vessels. If you have the heart, slice it.
- -In a pan, drop the liver, soy sauce, sugar, Japanese sake, mirin and ginger. Add 50 cc/ml of water. Cover with lid. Switch on the fire to strong.
- -Once brought to a boil, reduce fire to medium and simmer for 5 minutes. If you want to add the onions and boiled egg, slice the onion beforehand and add the onion and boiled egg together with the liver at the same time.
- -Try to reduce as much as juices as possible, but donât overcook.
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