Japanese Chicken Liver

Japanese Chicken Liver



2 tbsp. tablespoons light soy sauce
2 tbsp. tablespoons of mirin or sherry
450 g chicken liver
2 tbsp. tablespoons of vegetable oil
1 bell pepper
4 feathers of green onions
1 clove of garlic
2.5 cm ginger root
¼ teaspoon hot red pepper
2 tbsp. tablespoons of sugar
3 tbsp. tablespoons of tight soy sauce
1 teaspoon sesame oil

In a shallow dish, mix light soy sauce, mirin or sweetened with 1/2 tsp. Sherry sugar and chicken liver. Leave to marinate for 20-30 minutes, stirring occasionally. Heat the pan, add oil and shake the pan so that the oil is evenly distributed over the entire surface. Using a slotted spoon, remove the liver from the marinade and put it in the pan. Fry in oil for 3-4 minutes, until the liver begins to turn brown. Add green bell peppers, chives, garlic and ginger and continue to fry for another 1-2 minutes. Liver slices should be brown on the outside, but pink on the inside. Add red pepper, sugar and dark soy sauce and mix well. Sprinkle with sesame oil and serve immediately, garnishing with a radish cut into strips if desired.