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!
RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Island Vittles, Beffuddled Canuck
Please check the new postings at:
sake, shochu and sushi