Pork Liver and Chinese Chives Don

Name: Pork Liver and Chinese Chives Don (Leba Nira Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Sesame oil for stir-frying + 2 tsp for seasoning; Onion 70 g (2½ oz), peeled and sliced; Chilli bean paste 2 tsp; Chinese chives (ku chye) 150 g (5⅓ oz), cut into 4-cm (1¾-in) lengths; Garlic 1 tsp, peeled and grated; Bean sprouts 100 g (3½ oz), washed and drained, heads and tails removed; Chinese chives (ku chye) 150 g (5⅓ oz), cut into 4-cm (1¾-in) lengths; Potato starch 1 tsp + 1 Tbsp water; Red chilli slices (optional) to taste; Steamed rice 400 g (14 oz); Pork liver 200 g (7 oz), thinly sliced; Potato starch 1 tsp + 1 Tbsp water; Ground black pepper to taste; Koikuchi soy sauce 2 tsp; Sake 2 tsp; Milk enough to cover pork liver slices; Milk enough to cover pork liver slices; Johakuto sugar 2 tsp; Grain vinegar (kokumotsu su) 2 tsp; Sake 20 ml (⅔ fl oz); Koikuchi soy sauce 20 ml (⅔ fl oz); Grain vinegar (kokumotsu su) 2 tsp; Oyster sauce 1 Tbsp + 1 tsp

Leba Nira Don

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

Pork liver is a good source of iron and vitamin B, ideal for those suffering from anaemia or fatigue. Choose pork liver that is fresh and bright red.

Ingredients

Sesame oil for stir-frying + 2 tsp for seasoning
Chilli bean paste 2 tsp

Asia
Japan
Lunch
Main course

Method

Prepare seasoned pork liver. Soak pork liver in milk for 10 minutes. Drain and pat dry with a paper towel. Season with koikuchi soy sauce and sake for 5 minutes.
Mix sauce ingredients together in a bowl. Set aside.
Heat oil in a pan over medium heat. Stir-fry pork liver for 1 minute. Add chilli bean paste and fry briefly. Remove from heat and set aside.<