Japanese Reba-ni Recipe
Japanese · Side dish · 30 min total
Reba-ni is a classic Japanese simmered chicken liver dish, cooked in a sweet-savory soy-based sauce until tender and flavorful. This recipe offers a simple, home-style preparation perfect as a side dish or appetizer.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 300g chicken livers
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 cup water
- 1 tablespoon vegetable oil
- 2 green onions, sliced (for garnish)
Instructions
- Rinse chicken livers under cold water, remove any connective tissue, and cut into bite-sized pieces. Pat dry with paper towels.
- In a small bowl, mix soy sauce, mirin, sake, sugar, grated ginger, and garlic until sugar dissolves.
- Heat vegetable oil in a medium saucepan over medium heat. Add chicken livers and cook, stirring occasionally, until lightly browned on all sides, about 3 minutes.
- Pour the sauce mixture and water into the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Uncover and increase heat to medium-high. Cook, stirring occasionally, until the sauce thickens and coats the livers, about 5 minutes.
- Remove from heat. Garnish with sliced green onions and serve warm or at room temperature.
Tips
- For a milder flavor, soak livers in milk for 30 minutes before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve as a side dish with rice or as a topping for a salad.
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