Reba Nira (Japanese Liver and Garlic Chives Stir-fry)

Ingredients

• 250 g Pork or chicken liver
• 1 bunch Garlic chives (Nira)
• 150 g Bean sprouts
• 0.5 cup Milk (for soaking)
• 3 tbsp Potato starch (Katakuriko)
• 2 tbsp Soy sauce
• 1 tbsp Sake
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 1 tsp Grated ginger
• 1 tsp Grated garlic
• 2 tbsp Sesame oil

Steps

1. Slice the liver into 1cm thick bite-sized pieces. Soak in milk for 15-20 minutes to remove bitterness, then rinse thoroughly under cold water and pat dry with paper towels.
2. Marinate the liver with 1/2 tbsp of soy sauce and 1/2 tbsp of sake for 10 minutes.
3. Cut the garlic chives into 5cm lengths and set aside.
4. In a small bowl, whisk together the remaining soy sauce, sake, oyster sauce,sugar, grated ginger, and grated garlic.
5. Dredge the marinated liver in potato starch, shaking off any excess.
6. Heat 1 tbsp of sesame oil in a large skillet over medium-high heat. Sear the liver until browned and cooked through, then remove and set aside.
7. Add the remaining sesame oil to the skilletand stir-fry the bean sprouts and garlic chives for 1-2 minutes until slightly softened.
8. Return the liver to the skillet, pour in the sauce mixture, and toss quickly over high heat until the sauce thickens and coats everything evenly. Serve immediately.