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.


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


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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