Sauted Liver with Chives Japanese Style
Elevate your weeknight dinners with this richly flavorful Japanese-Style Sautéed Liver with Chives. Tender chicken liver takes center stage, delicately coated in a savory mixture of soy sauce, mirin, and sake. Infused with the bold aromatics of garlic and ginger, this dish achieves the perfect balance of umami and warmth. Lightly sautéed chives add a fresh, vibrant contrast to the deep, earthy flavors, while a quick dusting of cornstarch ensures a beautifully seared, caramelized finish. Ready in just 30 minutes, this comforting yet elegant dish is ideal served over fluffy steamed rice or enjoyed on its own as a protein-packed entrée. Perfect for liver lovers and adventurous foodies alike, this recipe is a delicious introduction to Japanese home-cooked flavors!
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Recipe Information
Ingredients
- 400 grams Chicken liver
- 100 grams Chives
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Sake
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Vegetable oil
- 2 teaspoons Cornstarch
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
Instructions
Rinse the chicken liver thoroughly under cold water to remove any impurities. Pat it dry with paper towels, then cut into bite-sized pieces.
Sprinkle the liver pieces with salt, black pepper, and cornstarch. Toss to evenly coat them and set aside.
Prepare the sauce by mixing soy sauce, mirin, and sake in a small bowl. Set this aside to use later.
Chop the garlic finely and grate the ginger. Wash the chives and cut them into 3-inch pieces.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and allow it to heat for a few seconds.
Add the garlic and ginger to the skillet and sauté until fragrant, about 30 seconds.
Increase the heat to high. Add the liver to the skillet in a single layer. Cook for 2 minutes on one side without stirring to allow a nice sear.
Flip the liver pieces and cook for another 2-3 minutes or until browned and slightly firm but still tender. Avoid overcooking to maintain a soft texture.
Once the liver is cooked, pour the prepared soy sauce mixture into the skillet. Stir and let the sauce coat the liver evenly.
Add the chopped chives to the skillet and toss everything together. Cook for 1-2 minutes until the chives are wilted but still vibrant.
Taste and adjust seasoning if necessary. Remove from heat and serve immediately, either as a standalone dish or with steamed rice.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 32.5 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 7115 mg | 309% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 23.1 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 204 mg | 16% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
