Chicken Liver Shigure-ni 70kcal / per person

recipes

category MeatSee the Related Food Category Page
recipe number 06420
cooking time 30 minutes
comment Shigure-ni is the preparation of seafood by cooking down so that they pick up the flavor and the color of soy sauce.
image The ginger adds some kick to the cooked down chicken liver.
Chicken livers 80 g
Ginger 6 g
Oil 1/2 tsp
(A) Dashi stock 1 cup
(A) Soy sauce 1 tsp
(A) Mirin 1 tsp
(A) Sake 2 tsp

Immerse the chicken livers in water to remove the blood. Pat dry with a paper towel, cut into bite-sized pieces and blanch in boiling water. Wash in cold water and pat dry again.

Cut the ginger into julienne strips (sen-giri). Heat the oil in a frying pan and sauté the ginger. When the ginger becomes fragrant, add the liver.

When the liver is thoroughly cooked, add the (A) seasonings and cook until the liquid has evaporated. Place the liver in a serving bowl, and pour on the sauce and serve.

technique Carefully prepare the chicken liver to remove any smell.
  1. Immerse the chicken livers in water to remove the blood. Pat dry with a paper towel, cut into bite-sized pieces and blanch in boiling water. Wash in cold water and pat dry again.
  2. Cut the ginger into julienne strips (sen-giri). Heat the oil in a frying pan and sauté the ginger. When the ginger becomes fragrant, add the liver.
  3. When the liver is thoroughly cooked, add the (A) seasonings and cook until the liquid has evaporated. Place the liver in a serving bowl, and pour on the sauce and serve.