|category||MeatSee the Related Food Category Page|
|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.|
|(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.
|technique||Carefully prepare the chicken liver to remove any smell.|