Japanese Reba-ni

Japanese Reba-ni is a classic home-style dish where chicken liver is gently simmered in a savory-sweet broth of soy sauce, mirin, sake, and often ginger or sugar. Originating as a thrifty and nutritious part of Japanese home cooking, it's a staple of 'washoku' (traditional Japanese cuisine) and is commonly found in izakayas and bento boxes.

🍳 View the full Japanese Reba-ni recipe →

🍽️ Nutrition at a glance

This dish is very high in protein and rich in essential nutrients like iron, vitamin A, and B vitamins, particularly B12, from the liver. A typical serving (about 100g of liver) provides a substantial nutrient boost for roughly 150-200 calories, with minimal carbohydrates and moderate fat.

Nutrition breakdown

Calories	180 kcal
Protein	15 g
Carbs	12 g
Fat	7 g
Fiber	0.5 g
Sugar	10 g
Sodium	600 mg
Vitamin A	6000 IU (120% DV)
Vitamin B12	18 µg (750% DV)
Riboflavin (B2)	1.5 mg (115% DV)
Iron	6 mg (33% DV)
Copper	0.8 mg (89% DV)
Selenium	30 µg (55% DV)
Zinc	4 mg (36% DV)
Folate	120 µg (30% DV)

Per 1 serving (100 g) · estimated, varies by recipe

💡 What's interesting

Reba-ni is a prime example of 'mottainai' (a sense of regret concerning waste) in Japanese food culture, utilizing a nutritious and affordable ingredient. Nutritionally, it's a powerhouse, but the simmering technique is key—it tenderizes the liver and mellows its strong flavor, making it more palatable than simply frying or grilling it.