Nira Liver- Perfect for the Junmai Style

Being rich and strong in taste, with a bit of bitterness from the chicken liver, this dish is not a very easy-going dish when it comes to pairing. Neither red nor white wine will work well with this unique flavour from the dish. We can really say that only sake will be the perfect match, especially the junmai style with rich umami that can balance the rich flavours of the dish.

Nira Liver (ニラレバ)

Ingredients:

Chicken liver - 200g 

Potato starch 5g 

bean sprout 1/2 package 

Chives 1 package 

sesame oil 2 tbs 

Sauce (A) 

- grated ginger 1 teaspoon  

- grated garlic 2 teaspoon

- Soy sauce 2 teaspoon 

- cooking sake 2 teaspoon 

Sauce (B) 

- soy sauce 1 teaspoon 

- Oyster sauce 1 tbs 

- cooking sake 1 tbs 

- Chilli bean sauce (豆板醤) 1/2 teaspoon

- Sugar 1/2 teaspoon 

Instructions:

- Soak chicken liver in water for 20 minutes (change water a couple of times) 

- drain the water with strainer and pad the liver dry with kitchen towels

- marinade the liver with sauce (A) for about 10 mins 

- cut chives into 5cm long 

- sprinkle potato starch on the liver 

- put sesame oil into a pan and cook the liver until it gets crispy

- put chives and bean sprout into the pan and once it's cooked, put sauce (B). Ready to serve when it simmers