Japanese simmer – Amakara Chicken liver – sweet and spicy
Ingredients
- 300~400g chicken liver - clean under running cold water, remove fat and blood vessels
- 300g water
- 100g milk
- - Ingredient A -
- 20g fresh ginger - cut into fine julienne
- 1 tbsp brown sugar
- 1 tbsp white sugar
- 50g white wine or cooking sake
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tsp honey
- 1 tsp ginger powder (optional)
Instructions
- 1. In a pan, add liver, water and milk and bring to boil. Simmer for about 3 minutes. Drain and wash the liver well.
- 2. Add washed liver in a pan again, and add ingredient "A". Bring it to boil. Once brought to a boil then reduce the heat to low and simmer for about 15 minutes with a lid. Then remove the lid and turn the heat to medium-high, cook until liquid is almost reduced to half, but don’t overcook.
- Note : You can store in the fridge for a few days.
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I had this in Kyoto and have been dying to try it at home. Great recipe!