Iron-Packed, Moist and Sweet-Salty Chicken Livers
200 grams Chicken livers
1 △ Ginger
3 tbsp △ Honey
3 tbsp △ Usukuchi soy sauce
1 dash Sake
Cut the liver into bite-sized pieces. Clean off any lumps of blood or other things.
Bring some water to a boil and add the sake. Quickly blanch the liver When some scum comes to the surface turn off the heat and take the liver out.
Drain the pan, and wash off any scum in the pot or on the liver under running water.
Mix the △ ingredients together and add to the pan. From here on use high heat!
Add the liver back in!
Boil rapidly until the liver is glossy for 2 to 3 minutes. Turn off the heat, and leave the liver in the pan until cool. Done!
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