Iron-Packed, Moist and Sweet-Salty Chicken Livers

1. 1

   Cut the liver into bite-sized pieces.

2. 2

   Clean off any lumps of blood or other things.

3. 3

   Bring some water to a boil and add the sake.

4. 4

   Quickly blanch the liver When some scum comes to the surface turn off the heat and take the liver out.

5. 5

   Drain the pan, and wash off any scum in the pot or on the liver under running water.

6. 6

   Mix the ingredients together and add to the pan.

7. 7

   From here on use high heat!

8. 8

   Add the liver back in!

9. 9

   Boil rapidly until the liver is glossy for 2 to 3 minutes.

10. 10

    Turn off the heat, and leave the liver in the pan until cool.

11. 11

    Done!

* Per serving · 4 servings · Values may vary.

No additional tips available.