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:
Sweet & Spicy Chicken Liver/Tori No Amakara Ni!
INGREDIENTS: for 2 people
-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
-Boiled eggs: 2
-Clean chicken liver under running cold water. Repeat operation for 10 minutes. You can add 2 tablespoons of milk later if you don’t 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 don’t overcook.
Option 1: just cooked and served with boiled eggs.
Option 2: cooked and served with both onion and boiled eggs!
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