Nirareba Pork Liver with Chives - Japanese Recipe
1/2 pound pork livers
1 tbsp grated ginger
1 bunch nira (chinese chives)
2 tbsp potato starch
1 tbsp grated ginger
2 tbsp soysauce
1 tbsp sake
1 tbsp water and 1 tsp potato starch
Oil for frying
Cut livers into bite-sized pieces. Marinate livers in soysauce, sake, and ginger for 20 min. Take out livers from the sauce and put potato starch. Heat oil in a deep pan and fry the liver pieces. Chop nira into short pieces. Heat a frying pan on high heat and saute nira. Add deep fried livers in the pan and saute with nira. Add the sauce used for marinating livers in the frying pan and stir well. Pour the mixture of water and potato starch over nira and livers. Stir quickly and stop the heat.