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Pure liver bowl | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe

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Ingredients

Chicken liver : 150g
Gizzard : About 40g
Japanese leek : 1/2
garlic : 5g
Ginger : 5g
Salad oil (for oiling) : About 3 tbsp
Sesame oil : 1 tablespoon
(A) Soy sauce : 2 tablespoons
(A) Mirin : 1 tablespoon
(A) Sugar : 1 tablespoon
(A) Ajinomoto : 3 swings
rice : 200g
seven spice blend : as you like

Time required

40minutes

Procedure

1) Cut vegetables 01:52
Cut the green onions in half vertically and chop them diagonally. Expose to water.
Grate ginger and garlic respectively.
2) Cut the gizzard and chicken liver 03:30
Cut the gizzard into small cubes.
Separate the heart part (heart) of the chicken liver and cut it into small cubes.
Cut the chicken liver into small cubes as well.
3) Drain blood 05:05
The heart part (heart) and chicken liver are soaked in water in a bowl, rubbed and washed, and the water is discarded. Do this 3-4 times to drain.
4) Oil 07:01
Heat a frying pan and add vegetable oil to warm it.
Add 3 and fry on low medium heat, add gizzards and fry lightly.
Raise it in a colander and drain it well.
5) Make a combined seasoning 08:03
Put grated ginger and garlic in a container, add (A) and mix.
6) Get ready for finishing 08:29
Welsh onions exposed to water squeeze the water.
Serve rice in a bowl.
7) Finish 09:43
Wipe off the oil from the frying pan of 4 and add sesame oil to warm it.
Put 4 back in and fry lightly.
Add seasoning, entangle quickly and fry.
Put it next to the rice in 6 and pour the green onions.
Sprinkle shichimi pepper if you like.

Point

・ If there is no gizzard, add 40g of gizzard to the chicken liver. Gizzards should be added as they accentuate the texture.
・ The spiciness of green onions can be removed by exposing them to water. Perform at the start of cooking.
・ Ginger and garlic are fragrant by using raw ones.
・ Be careful because if you drain blood more than necessary, the taste will be lost.
・ Fry chicken liver quickly because it smells when heated too much.