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Japanese Reba Nitsuke Recipe

Japanese · Side dish · 25 min total

A classic Japanese home-style dish of chicken liver simmered in a savory-sweet soy-based sauce until tender and flavorful. This recipe is quick and easy, perfect for a protein-rich side dish or appetizer.

Ingredients

• 300g chicken livers
• 1 tablespoon sake
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar
• 1/2 cup water
• 1 slice ginger (about 5g), peeled and thinly sliced
• 1 green onion, thinly sliced for garnish

Instructions

1. Rinse chicken livers under cold water, then cut into bite-sized pieces. Pat dry with paper towels.
2. In a small bowl, mix sake, soy sauce, mirin, sugar, and water until sugar dissolves.
3. Place the livers and ginger slices in a small saucepan. Pour the sauce mixture over the livers.
4. Bring to a boil over medium heat, then reduce heat to low and simmer, uncovered, for 10-12 minutes, stirring occasionally, until livers are cooked through and sauce has reduced slightly.
5. Remove from heat and let cool slightly. Serve warm or at room temperature, garnished with sliced green onion.

Tips

• Do not overcook the livers to keep them tender; they should be just cooked through.
• For a richer flavor, let the dish sit for 10 minutes after cooking before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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