Chicken livers simmered in red wine 鶏レバーの赤ワイン煮

japanese cake

Although chicken livers may not be a very healthy food, both my wife and I like them. So sometimes we buy a small plastic tub full of chicken livers when it is available at the local grocery store. I was thinking of making a re-match of country pate with pork and chicken liver but when I examined the livers, they were pretty good quality without any broken pieces. I changed my mind and decided to make “Yakitori” style with my tare sauce 鶏レバーの焼き鳥. I made this dish from the livers that remained after I made the yakitori. It looks very dark almost black and reminded us of whole truffles, but the inside was still the color of liver. I added freshly ground black pepper just before serving.

The white specks on the surface is ground pepper.

Ingredients:

230 grams (0.5 lb) fresh chicken livers, cleaned, soaked in cold water, cut into bite size.

130 ml red wine (I used Tempranillo since I happened have an already open bottle)

1 tbs Mirin

1 tbs Soy sauce

1 tsp sugar

1/2 tsp ginger, finely julienned

Directions:

In a sauce pan, add all simmering liquid ingredients and let it come to a simmer.

In a large amount of boiling water, add the livers and wait until the water comes to a boil again. Remove the livers and place them in the simmering liquid (see below).

Cook/reduce the liquid to a small amount 30 minutes or more (see below).

I did not add freshly ground black pepper while cooking but added it just before serving. I served this dish cold next day with a glass of red wine. This liver had very pleasing dense texture; almost pate-like with some sweetness and nice red wine/tannin flavors. It went perfectly well with a good sturdy red wine. We both really liked this dish.

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