Japanese Style Stir-fried Liver and Chinese Chives
The mouth-watering aroma of soy sauce and the appetizing look of bright green chives will have you coming back for more of this vitamin-rich dish.
Photographed by Hideo Sawai
Calorie count is per serving.
Ingredients (Serves 2-3)
- 1 bunch Chinese chives (100 g)
- 2 cloves garlic
- 200 g chicken liver
- 1 tbsp soy sauce
- pepper, as needed
- 1 tbsp sake
- 1/2 tbsp soy sauce
- 1/2 tbsp sugar
- 2 tbsp vegetable oil
- 3 tbsp potato starch
- 1/3 tsp salt
- 1/2 tbsp sesame oil
- black pepper (coarsely ground), as needed
Cut the Chinese chives into 3 cm lengths. Crush the unpeeled garlic. Remove the peel and coarsely mince. Combine the ingredients for the [Mixed seasonings].
Pat dry the chicken liver and cut into easy-to-eat pieces.
Heat 2 tbsp of vegetable oil and the garlic in a frying pan placed over medium heat. Coat the liver with the [Liver seasoning], sprinkle with 3 tbsp of potato starch and add to the pan.
Turn up the heat to fry the liver. Turn over the pieces when brown.
Heated liver tends to burst, so it's a good idea to use a lid for protection.
Add the chives, [Mixed seasoning] and 1/3 tsp of salt and briefly stir-fry. Drizzle 1/2 tbsp of sesame oil in a circular motion. Turn off the heat to avoid overcooking the chives. Plate up, and sprinkle black pepper as needed.