Traditional tori reba nira itame

Ingredients

• 600 g chicken livers (tori reba)
• 3 bunches fresh garlic chives (nira)
• 500 g fresh mung bean sprouts (moyashi)
• 2 pieces yellow onion
• 4 cloves fresh garlic
• 25 g fresh ginger
• 4 tbsp potato starch
• 4 tbsp refined standard sunflower oil (linoleic profile)
• 3 tbsp Japanese cooking sake (ryorishu)
• 3 tbsp Japanese koikuchi soy sauce
• 2 tbsp oyster sauce
• 2 tbsp sweet Japanese mirin
• 2 tsp granulated white cane sugar
• 2 tbsp toasted sesame oil
• 3 pinches ground white pepper

Method

1. Trim the chicken livers (tori reba) by removing any white connective tissue, excess fat, and visible blood clots, then cut them into uniform, bite-sized pieces.
2. Place the liver pieces in a large bowl of very cold water. Let sit for about 10 minutes to draw out any remaining blood, then rinse gently under cold running water until the water runs completely clear.
3. Drain the livers in a colander, then pat them dry thoroughly with paper towels to eliminate any surface moisture.
4. Place the dried livers into a clean bowl, then add a small splash of the Japanese cooking sake, a dash of the koikuchi soy sauce, a small pinch of the grated fresh ginger, and a pinch of ground white pepper. Toss gently to combine and marinate at room temperature for 10 minutes.
5. Meanwhile, cut the fresh garlic chives (nira) into even lengths, separating the firmer bottom stems from the tender leafy tops. Thinly slice the yellow onions. Rinse the fresh mung bean sprouts (moyashi) in cold water and drain well. Finely mince the fresh garlic cloves and grate the remaining fresh ginger.
6. In a small bowl, prepare the sauce by mixing the remaining koikuchi soy sauce, oyster sauce, sweet Japanese mirin, remaining Japanese cooking sake, white cane sugar, and the remaining ground white pepper.
7. Just before cooking, dust the marinated livers with potato starch. Toss with chopsticks to coat each piece in a thin, even layer, making sure there are no thick clumps.
8. Heat a wok or large skillet over high heat with half of the refined sunflower oil. When the oil begins to smoke lightly, lay the livers flat in a single layer. Sear undisturbed for 2 minutes, flip to brown the second side for 1 minute, then transfer immediately to a plate so they stay slightly pink in the center.
9. Return the wok to high heat with the remaining refined sunflower oil. Add the minced garlic, remaining grated ginger, and sliced onions, stirring constantly for 30 seconds until fragrant.
10. Add the mung bean sprouts and the firm garlic chive stems. Stir-fry briskly for 1 minute to soften the vegetables slightly while maintaining their crisp crunch.
11. Return the seared livers to the wok along with the tender garlic chive leaves. Pour the sauce around the perimeter of the hot wok to caramelize it instantly, then toss vigorously for 40 seconds to coat everything evenly.
12. Remove from the heat, drizzle with the toasted sesame oil for aroma and sheen, and serve immediately on a warm platter.

Nutrition

Per serving

Energy

499.5 kcal

Protein

40.43 g

Carbohydrate

25.38 g

Fat

25.17 g

Fibre

2.95 g

Calcium

21.82 mg

Iron

13.34 mg

Magnesium

41.2 mg