Spicy Braised Livers

Réba No Tsukuda Ni

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

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.


  • ¾ pound chicken livers
  • cups water
  • 1 teaspoon salt
  • 1 teaspoon ginger juice, extracted from peeled and grated fresh ginger
  • 4–5 scallion(s)
  • 1 tablespoon vegetable oil
  • 1 tablespoon saké (rice wine)
  • 1 tablespoon mirin (syrupy rice wine)
  • tablespoons soy sauce
  • 1 teaspoon sugar
  • teaspoon shichimi tōgarashi (7-spice hot pepper)


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-inch pieces, using only the firm, white part of the vegetable.

In a skillet, sauté the livers in vegetable oil over medium-high heat. Add the scallions and ginger juice as the livers begin to change color. Continue to sauté for a few more minutes, stirring frequently. Add the rice wine, syrupy rice wine, soy sauce and sugar, and lower the heat. Stir for even distribution of seasonings, and simmer for 5–6 minutes, uncovered, or until most of the liquid has been reduced.

For a glazed effect, return the skillet to very high heat and shake and toss the livers in the fast-reducing liquid. Sprinkle on a pinch of hot spices and serve.