Reba Nira (Pork Liver and Garlic Chives Stir-Fry)
https://cookingwithdog.com/recipe/reba-nira/
Servings
1person
Cook Time
15minutes
Servings
1person
Cook Time
15minutes
Ingredients
Liver and Vegetables
  • 80 g Pork Liver or Beef Liver
  • 50 g Garlic Chives
  • 100 g Moyashi Bean Sprouts
  • 1 Garlic Clovesliced
  • 5 g Ginger Rootshredded
Seasonings for Liver
Sauce
Other Ingredients
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. 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.
    		 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.
  2. Next, reserve the firm root ends of the nira garlic chives.
    		 Next, reserve the firm root ends of the nira garlic chives.
  3. Cut the leaf part of the nira into 5~6 cm (2"~2.4") pieces.
    		 Cut the leaf part of the nira into 5~6 cm (2″~2.4″) pieces.
  4. For the reba nira sauce, combine the soy sauce, sake, oyster sauce, sugar, potato starch and pepper. Mix with a spatula.
    		 For the reba nira sauce, combine the soy sauce, sake, oyster sauce, sugar, potato starch and pepper. Mix with a spatula.
  5. Now, remove the liver from the bowl, place it into a mesh strainer and lightly rinse with clean water.
    		 Now, remove the liver from the bowl, place it into a mesh strainer and lightly rinse with clean water.
  6. Place the liver onto a paper towel and thoroughly remove the excess water.
    		 Place the liver onto a paper towel and thoroughly remove the excess water.
  7. Finally, let’s marinate the liver. Add the ginger root juice, sake, soy sauce and the pepper.
    		 Finally, let’s marinate the liver. Add the ginger root juice, sake, soy sauce and the pepper.
  8. With your hands, toss to coat evenly and let it sit for 10 minutes.
    		 With your hands, toss to coat evenly and let it sit for 10 minutes.
  9. Now, lightly remove the excess marinade and place the liver pieces onto a plate covered with potato starch.
    		 Now, lightly remove the excess marinade and place the liver pieces onto a plate covered with potato starch.
  10. Flip them over and coat the liver with the starch.
    		 Flip them over and coat the liver with the starch.
  11. 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.
    		 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.
  12. Arrange the marinated liver pieces on the heated pan. Occasionally shake the pan to help them brown evenly.
    		 Arrange the marinated liver pieces on the heated pan. Occasionally shake the pan to help them brown evenly.
  13. When they have browned thoroughly, flip them over.
    		 When they have browned thoroughly, flip them over.
  14. When both sides are browned, place the pieces onto a plate.
    		 When both sides are browned, place the pieces onto a plate.
  15. Turn off the burner and clean the pan with a paper towel.
    		 Turn off the burner and clean the pan with a paper towel.
  16. Add the sesame oil and drop in the sliced garlic and ginger root, and the root ends of the nira garlic chives.
    		 Add the sesame oil and drop in the sliced garlic and ginger root, and the root ends of the nira garlic chives.
  17. Quickly saute the aromatic vegetables while the pan is still hot.
    		 Quickly saute the aromatic vegetables while the pan is still hot.
  18. Now, turn on the burner and add the moyashi bean sprouts. Stir-fry the vegetables on high heat and distribute the oil evenly.
    		 Now, turn on the burner and add the moyashi bean sprouts. Stir-fry the vegetables on high heat and distribute the oil evenly.
  19. Reduce the heat a little and add the liver.
    		 Reduce the heat a little and add the liver.
  20. Add the nira garlic chives and continue to stir-fry.
    		 Add the nira garlic chives and continue to stir-fry.
  21. When the nira leaves turn vibrant green, mix the reserved sauce with a spatula and then pour onto the vegetables.
    		 When the nira leaves turn vibrant green, mix the reserved sauce with a spatula and then pour onto the vegetables.
  22. Quickly distribute the sauce evenly.
    		 Quickly distribute the sauce evenly.
  23. Remove the pan from the heat and place the reba nira onto a plate.
    		 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.