Thinly sliced beef liver is quickly seared and glazed in a sweet-savoury sauce made from fresh ginger, soy sauce and a touch of sugar. Cooked in very little oil and typically served with shredded cabbage, it makes for a low-calorie Japanese home-style plate.
Rinse the thinly sliced beef liver in cold water, pat dry and dust lightly with flour.
Mix the grated ginger, soy sauce and sugar in a small bowl.
Sear the floured slices quickly in hot oil, taking care to keep the centre pink.
Add the glaze to the pan and stir for 2 minutes until the slices turn glossy.
Serve the liver hot alongside the finely shredded cabbage.
When dusting the liver, do not leave too thick a coating; a thin layer is enough to help the sauce cling. Allergens: contains gluten (flour), soy (soy sauce).
Do not overcook the liver; leaving the centre slightly pink keeps it tender and avoids the strong smell that overcooked offal can develop.
Admin DadaGastro · verified in test kitchenCiğeri unlarken elimde fazla kalın bir tabaka kaldı, sotelerken dışı hemen kararıp içi çiğ kaldı. İkinci denemede unu inceltince kıvam çok daha iyi oldu, pişirme süresi de 8 dakikadan 5 dakikaya indi.
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