Liver with tangerines in Japanese
2 servings
60 minutes
Liver with mandarins in Japanese style is an unusual combination of flavors that transports us to the world of gastronomic experiments. Japanese cuisine values the balance of sweet, salty, and umami, and this recipe masterfully combines these notes. Tender beef liver, soaked in milk to remove bitterness, absorbs rich soy sauce for a deep flavor. Juicy mandarin segments add freshness and a mild tanginess, while fluffy rice and green peas complement the dish with lightness. Layered presentation makes not only the taste but also the appearance appetizing. This recipe is suitable for those seeking new gastronomic experiences and appreciating the harmony of simple yet expressive ingredients.
1
Boil rice and green peas, then mix them.
- Rice: 200 g
- Green peas: 0.5 glass
2
Cut the liver (I always soak it in milk beforehand) into small pieces. Fry it, pouring soy sauce over it. The sauce should evaporate completely.
- Beef liver: 400 g
- Soy sauce: 50 ml
3
Peel the mandarins, separate into segments, remove the white fibers, and lightly fry.
- Mandarins: 2 pieces
4
Serve by layering on a plate: rice, liver, mandarins.
- Rice: 200 g
- Beef liver: 400 g
- Mandarins: 2 pieces
