Meat

#146 Fried Japanese Flavor Beef Liver

My notes: Liver definitely has an aftertaste, but it’s bearable. I can imagine craving it if I ate it often enough. I only gave it 2 stars because I would never serve it to guests, but if you’re serving liver anyway, might as well make it into a tasty Japanese dish. 

1 beef liver (300g)

A 

2t curry powder

2T soy sauce

Salt

1T mirin

8 mini carrots or 5cm carrots

4 turnips

3T cornstarch

Oil for frying

1. Soak the liver in water for 15 minutes. Drain and slice into 5mm slices. 

2. Mix A ingredients and marinate liver pieces for 15 minutes.\

3. Leave stems attached to mini carrots and peel. If using larger carrots, cut into smaller wedges. 

4. Peel and cut turnips into 4-6 piece wedges leaving a little stem. 

5. Heat frying oil to 180 degrees celsius and fry the carrots and turnips. 

6. Turn down the heat and dip the liver pieces in cornstarch and then fry the liver at 170-180 degrees. 

7. Dish up and serve.    

#147 Ketchup MIso Sauteed Beef Liver

My notes: I thought I would like the fried liver dishes best, but I liked this one best.   

300g beef liver

3-4 green onions

1T sesame oil

A

3T Tomato ketchup

Red miso paste

2T sake

1. Cover liver with water and rinse several times to lessen the bitter taste. Drain well and set aside.  

2. Mix A ingredients to make a paste.

3. Slice liver into bite sized pieces.

4. Heat sesame oil in a frying pan. Fry liver pieces on both sides and then mix with paste from step 2. Place on serving dish and top with chopped green onions. Optionally, serve with lettuce or boiled cabbage.

#148 Fried Beef Liver 

My notes: It’s good, maybe even better after it’s been sitting on the counter for an hour, and even better served cold the next day. 

400g beef liver

3 cabbage leaves

10 cm green onion

A

3 T soy sauce

1 piece’s worth of ginger, juiced

Salt

1 T mirin

3-4 T cornstarch

Oil for frying

1. Place liver in a bowl. Rinse in water several times and dry completely. Cut into 7-8mm slices. 

2. Mix onion with A ingredients and add liver. Marinate for 10 minutes. 

3. Remove cabbage stems and cut cabbage into pieces and place in cold water. Drain.

4. Remove liver from marinade and roll in cornstarch. Immediately fry in 180 degree celsius oil. Arrange on a serving dish and garnish with cabbage. Optionally, serve with a sauce made from 3T ketchup, 1T oyster sauce, a little bouillon powder and a little lemon juice.