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