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Dans la lune

December 21, 2017

Japanese simmer – Amakara Chicken liver – sweet and spicy

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Japanese simmer – Amakara Chicken liver – sweet and spicy

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Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
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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https://www.atelierlalune.com/2017/12/japanese-simmered-food-amakara-chicken-liver-sweet-and-spicy/

1 Comment Filed Under: Chicken, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese

Comments

  1. Colin says

    August 2, 2019 at 4:37 am

    I had this in Kyoto and have been dying to try it at home. Great recipe!

    Reply

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