Stir-Fried Liver and Chinese Chives

Name: Stir-Fried Liver and Chinese Chives (Nira-reba Itame)
Cuisine: Japanese
Ingredients: 7 ounces pork or beef liver, cut into thin slices, a little less than ¼ inch thick; 7 ounces pork or beef liver, cut into thin slices, a little less than ¼ inch thick; 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); ¼ teaspoon salt; 2½ teaspoons shoyu (soy sauce); 2½ teaspoons shoyu (soy sauce); 2 pinches of ground white pepper; 2 teaspoons sesame oil; ½ cup plus 1 tablespoon vegetable oil; 10 ounces Chinese chives, cut into 2-inch lengths; One 1-inch piece ginger, sliced thin; 2 scallions, white parts only, cut into thin disks; ¼ cup chicken stock; ½ teaspoon sugar; 1 teaspoon potato starch or cornstarch, mixed with 2 teaspoons water; 1 teaspoon potato starch or cornstarch, mixed with 2 teaspoons water; 1 teaspoon potato starch or cornstarch, mixed with 2 teaspoons water; 1 teaspoon potato starch or cornstarch, mixed with 2 teaspoons water; 1 teaspoon potato starch or cornstarch, mixed with 2 teaspoons water; Plain cooked white or brown rice; Plain cooked white or brown rice

Nira-reba Itame

Preparation info

Yields
1 to 2
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

In Japan every local shopping district has one or two Chinese restaurants. Chefs at these restaurants, naturalized Chinese or native Japanese, cook up “Japanized” but delicious, reasonably priced Chinese-style dishes for lunch and dinner. Nira-reba itame, stir-fried liver and Chinese chives, is one of the most popular lunchtime offerings at these very informal eateries. I sometimes crave a liver dish, so this platter appears from time to time at our dinner table.

To keep it s

Ingredients

Asia
Japan
Lunch
Main course
Dinner

Ingredients

Method