Japanese Reba Nitsuke

Japanese Reba Nitsuke is a traditional dish of liver and kidney simmered in a sweet and savory soy-based sauce. It typically features pork or beef offal cooked with ginger, sake, mirin, and soy sauce to mellow the strong flavors. This dish is a staple in Japanese home cooking and izakaya (pub) menus, particularly in regions where nose-to-tail eating is valued.

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🍽️ Nutrition at a glance

Reba Nitsuke is a high-protein, low-carb dish with a moderate fat content, depending on the cut of organ meat used. It is exceptionally rich in iron, vitamin B12, and zinc, with a typical serving providing around 250-350 calories.

Nutrition breakdown

Calories	300 kcal
Protein	25 g
Carbs	8 g
Fat	18 g
Fiber	0.5 g
Sugar	5 g
Sodium	650 mg
Iron	5.5 mg
Vitamin B12	28 µg
Zinc	4.2 mg
Selenium	45 µg
Vitamin A	3200 IU
Phosphorus	310 mg
Copper	0.8 mg
Riboflavin (B2)	2.1 mg

Per 1 serving (150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this dish reflects the Japanese principle of 'mottainai' (avoiding waste) by utilizing nutrient-dense organ meats. Nutritionally, it's a powerhouse of heme iron and B vitamins, making it a traditional remedy for fatigue and poor circulation.