Japanese Marinated Chicken Livers with Water Chestnuts

  • 15 mins
  • 10 ingredients


  • 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.


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