Spicy Braised Livers

Name: Spicy Braised Livers (Réba No Tsukuda Ni )
Yield: Serves 4–6.
Cuisine: Japan
Ingredients: 1 teaspoon sugar; ⅛ teaspoon shichimi tōgarashi (7-spice hot pepper); 4–5 scallion(s); 1 tablespoon vegetable oil; 1 teaspoon ginger juice, extracted from peeled and grated fresh ginger; 1 teaspoon ginger juice, extracted from peeled and grated fresh ginger; 1 tablespoon mirin (syrupy rice wine); 1½ tablespoons soy sauce; 1 tablespoon saké (rice wine); 1 tablespoon mirin (syrupy rice wine); 1 teaspoon salt; 1½ cups water; ¾ pound chicken livers

Réba No Tsukuda Ni

Preparation info

Serves
4–6
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Here is a delicious hors d’oeuvre, served warm or cold. It can be made several days in advance and refrigerated, making it particularly good party fare.

Ingredients

¾ pound chicken livers
1½ cups water
1 teaspoon

Asia
Japan
Starter
Spicy

Method

Trim and cut the livers into bite-size pieces. Combine the water and salt in a small bowl and soak the liver pieces for about 20 minutes. Remove and pat them dry with paper towels or a cloth.

Prepare the ginger juice by peeling and grating a knob of fresh ginger. Squeeze the gratings to release the juice. Cut the scallions into ½-