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Tatsuta-age liver | Aoi's school lunch room / recipe transcription of magic recipes to eat with children

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Aoi's cafeteria in Okinawa

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Ingredients

Pork liver : 1 pack
(A) Sake : 小さじ1弱
(A) Soy sauce : 小さじ1弱
(A) Sesame oil : 1/2 teaspoon
生姜汁 : 小さじ1/5
片栗粉 : 適量
油 : 適量
ピーマン : 中1個
ごま油 : 小さじ2/3
(B) Sake : 大さじ1/2強
(B) Sugar : 小さじ1強
(B) Soy sauce : 大さじ1/2

Time required

15minutes

Procedure

1) Drain the blood from the liver 00:56
Rinse with water while stirring the lever and drain.
2) Prepare 01:34
Grate the ginger together with the skin, put kitchen paper on a plate and squeeze it well.
Put (A), ginger juice, and 1 in a bowl, soak for 15 minutes, and put in a colander to drain the juice.
3) Cut peppers 03:53
Remove the pepper seeds and calyx and cut into bite-sized pieces.
4) 浸けダレをつくる 05:09
Heat sesame oil in a small pan and fry 3 until tender.
Add (B) and simmer for about 8 minutes.
5) レバーを揚げる 06:30
2に片栗粉をまぶし、170℃の油で5分程度揚げる。
お皿にうつし、4をかけて完成。

Point

・ A seasoning recipe that is easy to eat even for adults and children who are not good at peppers.
・ After draining the blood, drain the water thoroughly to make it delicious.
・ The seasoned liver looks good by draining the juice before frying.
・ If you fry the liver too much, it will become hard, so be careful not to fry it too much.