Peel and shred ginger.Keep the peel to pre-boiling the liver.
Cut chicken liver into bite-size, removing the excess fat.Rinse under cold running water, gently rubbing the liver.The blood is stuck inside the vein, gently push to remove it.Soak in freshwater for 5 to 10 mins to remove unwanted smell.※Preparing is the most crucial part in the recipe.If your rinsing is not enough, the liver tastes not good.
Preboil the liver with the ginger skin in the water to remove the gamy smell.Cook until the liver turns whitish, then drain.
Rinse the liver and the pot, and put the liver back in.Add in 1 tbs sugar, soy sauce and mirin.Add in 3/4 cup of water and cook on medium-low heat for 10 mins.
You can serve as it is, but I want to add some vegetables.Peel and cut daikon radish into bite-size, and then pre-boil it with rice rinsing water.Rice rinsing water makes your daikon soft and sweet.Cook 10 mins until the daikon looks translucent.Drain and rinse the daikon and add to the pot.
To add more natural sweetness, add in roughly chopped onion.Cook 10 more mins and it's done!Let it cool to room temperature before you eat, if have time.While cooling, the taste soaked into the ingredients and makes it delicious!
Re-heat just before serving.
Keyword chicken liver, japanese cooking, japanese food, japanese recipe, pork liver