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1
Put the liver in a colander, lightly rinse with water, transfer the liver to a bowl filled with milk, then soak for about 10 minutes.
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2
(The liver smell will disappear.)
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3
Drain, lightly rinse with water, sprinkle on sake, then arrange on a paper towel to absorb the excess moisture.
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4
Add sesame oil to a heated frying pan.
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5
Place the liver in the pan, without overlapping, then saute on medium heat.
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6
(About 1 to 2 minutes per side.)
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7
Quickly cook the liver or else it will become tough.
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8
When browned, flip over, then brown on the other side on medium.
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9
(Poke the liver with a chopstick and if it does not bleed, it's ready.)
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10
Add the ingredients to the frying pan, then simmer on medium.
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11
While there is still a little liquid, add the sesame seeds, then turn off the heat.
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12
(The photo shows how it looks when stewed.)
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13
Transfer to a serving dish, then serve.
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14
You can sprinkle more sesame seeds as a final touch.
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15
When sauteing the liver, you can also saute each side for 1 minute on medium-high heat, then make sure the liver is also being cooked through when stewing.
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16
If there is too much stewed liquid, the heat is probably too low.
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17
Before adding the sauce to the frying pan, wipe with a paper towel for an attractive finish.
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18
You can also make this with 1 tablespoon each of sake and mirin, 2 tablespoons soy sauce, and 1 tablespoon sugar.
