Japanese Marinated Chicken Livers with Water Chestnuts


1 pound chicken livers, trimmed and cut in half
1/4 cup soy sauce
1/4 cup sake wine
1/2 cup water
1 tbs sugar
1 clove garlic, finely minced
1 tsp fresh ginger, finely minced
1/4 tsp crushed dry red pepper flakes
4 scallions finely chopped
1 8 oz can of water chestnuts drained and sliced into rounds.
In this recipe the chicken livers are simmered in this concentrated marinade for several hours which develops a deep savory traditional Japanese flavor.


  • In a sauce pan, combine the chicken livers with the soy sauce, sake, water, sugar, garlic, ginger, red peppers, scallions and mix well.
  • Bring to a boil, then simmer over moderate heat, uncovered for about 15 minutes.
  • Cool, then cover and refrigerate for several hours or overnight.
  • Remove livers from marinade, slice then serve on a round of water chestnut held by a tooth pick.





15 min


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