We are making quick, easy and nutritious Reba Nira, stir-fried pork liver and nira garlic chives. The taste of the liver is very mild and the vegetables are still crunchy. Delicious!
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 15 minutes |
| Time for removing excess blood and seasoning liver is not included in cook time. |
| Servings |
person
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Liver and Vegetables
80 g Pork Liver or Beef Liver 50 g Garlic Chives 100 g Moyashi Bean Sprouts 1 Garlic Clove sliced 5 g Ginger Root shredded
Seasonings for Liver
2/3 tsp Ginger Root Juice 2/3 tsp Sake 2/3 tsp Soy Sauce A sprinkle of Pepper 1 tbsp Potato Starch
Sauce
1/2 tbsp Soy Sauce 1/2 tbsp Sake 1 tsp Oyster Sauce 1/2 tsp Sugar 1/4 tsp Potato Starch A sprinkle of Pepper
Other Ingredients
1 tsp Vegetable Oil 1 tsp Sesame Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, place the pork liver pieces into a bowl of water. Lightly rinse and let it sit for about 10 minutes to reduce the amount of blood in the liver.
- Next, reserve the firm root ends of the nira garlic chives.
- Cut the leaf part of the nira into 5~6 cm (2"~2.4") pieces.
- For the reba nira sauce, combine the soy sauce, sake, oyster sauce, sugar, potato starch and pepper. Mix with a spatula.
- Now, remove the liver from the bowl, place it into a mesh strainer and lightly rinse with clean water.
- Place the liver onto a paper towel and thoroughly remove the excess water.
- Finally, let’s marinate the liver. Add the ginger root juice, sake, soy sauce and the pepper.
- With your hands, toss to coat evenly and let it sit for 10 minutes.
- Now, lightly remove the excess marinade and place the liver pieces onto a plate covered with potato starch.
- Flip them over and coat the liver with the starch.
- And now, let’s make Reba Nira. Add the vegetable oil to a pan and turn on the burner to medium heat. Swirl to coat the pan with the oil.
- Arrange the marinated liver pieces on the heated pan. Occasionally shake the pan to help them brown evenly.
- When they have browned thoroughly, flip them over.
- When both sides are browned, place the pieces onto a plate.
- Turn off the burner and clean the pan with a paper towel.
- Add the sesame oil and drop in the sliced garlic and ginger root, and the root ends of the nira garlic chives.
- Quickly saute the aromatic vegetables while the pan is still hot.
- Now, turn on the burner and add the moyashi bean sprouts. Stir-fry the vegetables on high heat and distribute the oil evenly.
- Reduce the heat a little and add the liver.
- Add the nira garlic chives and continue to stir-fry.
- When the nira leaves turn vibrant green, mix the reserved sauce with a spatula and then pour onto the vegetables.
- Quickly distribute the sauce evenly.
- Remove the pan from the heat and place the reba nira onto a plate.
Recipe Notes
A tip to make delicious Reba Nira is marinating the liver thoroughly and cooking it before you mix in the vegetables.
If liver is not available in your area, you can substitute sliced pork or beef.
Be sure not to overcook the vegetables.
Can this be made with chicken livers as well?
Yes but slice them in half if they’re too thick. Rest of the steps remain the same
You can use chicken livers in this recipe.🐔😋 As Mikuki mentioned, chicken livers are thick so slice them before cooking! Sorry for the late reply.🙇
> Thank you for your reply, Mikuki-san.💓