nira reba

Categories: Blood Vacuity, Japanese

Nira Reba

The Japanese consider liver an important food for pregnant women. The following recipe is adapted from one posted at japanesefood.about.com.

Serves 4

liver

1/2 pound pork liver
1 bunch nira (Chinese chives)
2 tablespoons arrowroot powder
1 tablespoon grated ginger
2 tablespoon soy sauce
1 tablespoon sake (rice wine)
1 tablespoon water and 1 teaspoon potato starch
lard for frying

Cut liver into bite-sized pieces and marinate in a mixture of soy sauce, sake and ginger for 20 minutes. Remove liver from the sauce, pat dry and dredge in arrowroot. Heat lard in a deep pan and fry the liver pieces.Remove liver to a heated plate. Chop nira into short pieces and saute in a frying pan. Add deep-fried liver and saute with nira. Add the sauce used for marinating liver to the frying pan and stir well. Add the mixture of water and potato starch, stir quickly and remove from heat. Serve immediately.