豚レバーの柔らか南蛮漬け風 
Soft Pork Liver Nanban-Style Marinade
There's a trick to making liver soft and odorless! This is also a common tip for boiling meat, so feel free to apply it elsewhere. The origin of this recipe: Cooking meat in 176°F (80°C) water results in an amazingly soft and moist finish. This method, typically used for pork, beef shabu-shabu, and chicken breast, was applied to liver with delicious results!
Soft Pork Liver Nanban-Style Marinade
There's a trick to making liver soft and odorless! This is also a common tip for boiling meat, so feel free to apply it elsewhere. The origin of this recipe: Cooking meat in 176°F (80°C) water results in an amazingly soft and moist finish. This method, typically used for pork, beef shabu-shabu, and chicken breast, was applied to liver with delicious results!
Cooking Instructions
- 1
Rinse the liver under running water for 10 minutes to remove the blood. If you can use lukewarm water, it's better as it helps remove congealed blood more easily.
- 2
Soak the blood-drained liver in sake and grated ginger for 10 minutes to remove any odor.
- 3
Meanwhile, mix all the ★ ingredients to make the sauce. Add sliced chili peppers if you like.
- 4
Prepare 176°F (80°C) water in a large pot. About 3 liters is suitable for 300 grams of liver.
- 5
If you don't have a thermometer, boil 1 liter of water and add 1 1/3 cups (330 ml) of water at about 68°F (20°C) to get approximately 176°F (80°C). Adjust proportionally.
- 6
Drain the liver soaked in sake and ginger using a strainer, then place it in the 176°F (80°C) water. The temperature will drop to about 167°F (75°C) when mixed.
- 7
Let it soak for 5 minutes without turning on the heat. The residual heat will cook it. After 5 minutes, the temperature will be around 158°F (70°C).
- 8
According to the Government Public Relations Online, heating at 167°F (75°C) for 1 minute is sufficient, so no worries. Check the liver by cutting it to ensure it's cooked through.
- 9
Drain the liver using a strainer, then mix it with the sauce to finish.
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