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煮物（鶏レバーの生姜煮）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

鶏レバー : 250～300g
生姜 : 40g
水 : 適量
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ2
(A) Alcohol : 大さじ2
(A) Sugar : 大さじ1
(A) Vinegar : 小さじ1
赤唐辛子 : 1本

Time required

20minutes

Procedure

1) Prepare the ingredients 01:20
Wash the ginger thoroughly, cut it into thick slices with the skin on, and then cut it into thick strips.
Cut off the blood, white and green parts of the chicken liver and cut into bite-sized pieces.
Wash 2 to 3 times, changing the water (not included in the recipe).
2) 下茹でする 05:05
小さめのフライパンに軽く水気を切った鶏レバー、鶏レバーが浸る程度の水を入れて、中火にかける。
沸騰しない程度に火加減を調節しながら、アクが出たら丁寧に取る。
表面の色が変わったら、ザルにあけて水気を切る。
3) 煮る 07:18
Put (A), chicken liver, ginger, and red chili pepper into a lightly washed small frying pan, in that order, and then heat.
Once it comes to a gentle boil, reduce heat to low-medium and stir gently to distribute the seasoning evenly.
Once boiling, reduce heat to low and simmer for 5 minutes.
Turn up the heat to evaporate the water, and when it becomes glossy it's done.

Point

・The amount shown is for two people.
You can omit the red chili pepper if you like.
- You can remove the odor by boiling chicken liver in water.
-Adding a small amount of vinegar or red chili pepper will help eliminate odors.
- You can sprinkle powdered Japanese pepper, shichimi pepper, and green onions on top to taste.
If you like, you can finish the process by simmering the mixture on low heat for 5 minutes in step 3.