Japanese-Style Chicken Livers

A wonderful way to cook chicken livers, straight from Japan!

Recipe author

Servings:

Soy sauce (2 tbsp each of dark and light)

Chicken livers (fresh)

500

Vegetable oil

Bell pepper (green)

Green onion

Ginger (a 1-inch piece of root)

Garlic

Pepper

Sugar

Sesame oil (optional)

Radish

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 13 g

Fats 27 % 10 g

Carbohydrates 38 % 14 g

173 kcal

GI: 64 / 0 / 36

Liver is perishable and a little tricky to cook, but it pays you back with great flavor and plenty of good vitamins. One day I bought chicken livers at the store and had no idea what to do with them — they'd have gone to waste if not for the internet, where I found this delicious Japanese-style recipe. Give it a try, it's really tasty — I've made it myself! Cut the livers into pieces and toss them with the light soy sauce. Let them marinate for about an hour. Heat the oil in a skillet over medium-high heat; when it's hot, add the marinated livers and fry them — no more than 5 minutes, since overcooked liver turns tough. Cut the bell pepper and add it to the livers. Grate the ginger and add it to the pan along with the green onion and garlic. Fry another 2 minutes, then take the pan off the heat. Season with pepper and sugar, add the dark soy sauce, and stir everything well. Transfer to a plate and garnish with thinly sliced radish. Serve hot. You can eat the livers on their own, but I like to serve them with a side. To keep the Japanese spirit, cook up some rice however you like — and enjoy the beautifully balanced flavor and irresistible aroma!

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