Chicken liver with sweet pepper, radish and sesame
4 servings
40 minutes
Chicken liver with sweet pepper, radish, and sesame is an exquisite dish of Japanese cuisine that combines the tenderness of liver, the sweetness of pepper, and the spiciness of radish. This dish is rooted in Japanese gastronomic traditions that emphasize the balance of flavors and textures. Marinating the liver in soy sauce with wine gives it a rich aroma, while sautéed vegetables add juiciness and freshness. Sesame completes the composition with nutty notes. This dish is perfect for a cozy family dinner or a festive table, impressing with its harmony of flavors and appetizing appearance.
1
Wash the chicken liver.
- Chicken liver: 500 g
2
Mix 3 tbsp of soy sauce with wine, add pepper, marinate the liver, and let it sit for 30 minutes.
- Soy sauce: 6 tablespoons
- Sweet (dessert) wine: 3 tablespoons
3
Remove seeds from the bell pepper and cut it into cubes. Mince the garlic and ginger. Chop the green onion.
- Sweet pepper (capsicum): 1 piece
- Garlic: 1 clove
- Ginger: 10 g
- Spring onion: 3 stems
4
Heat vegetable oil and fry the liver for 3-4 minutes.
- Vegetable oil: 2 tablespoons
- Chicken liver: 500 g
5
Add pepper, onion, garlic, and ginger. Sauté for 3-4 minutes. Pour in soy sauce, bring to a boil, and remove from heat.
- Sweet pepper (capsicum): 1 piece
- Spring onion: 3 stems
- Garlic: 1 clove
- Ginger: 10 g
- Soy sauce: 6 tablespoons
6
Sprinkle the cooked liver with sesame and mix it with chopped radish.
- Sesame seeds: 2 tablespoons
- Radish: 100 g
