Liver over Rice (Sweet & Salty Liver Stir-Fry)

This is a "B-Class Gourmet" dish well known in Asakusa! It has a rich taste but is topped with lots of Japanese leeks to create a refreshing flavor!

Ingredients: 1 serving

Cooked rice
200 g
Chicken livers
150 g
Chicken heart
Chicken skin
a small amount
Japanese leek
Sesame oil
1 tablespoon
Liver Sauce
Soy sauce
2 tablespoons
1 1/2 tablespoons
Shaoxing wine
1 tablespoon
Oyster sauce
1 teaspoon
Grated garlic
1/4 teaspoon
Shichimi spice
1 teaspoon
1 teaspoon


1. Cut the livers into 3 mm slices. Soak in water to remove the blood. Cut the other chicken parts into 3 mm pieces as well.
2. Thinly slice the leek into 1mm thick slices. Soak in water for about 15 minutes to remove the strong flavor. Once the time is up, strain well.
3. Combine the ingredients for the liver sauce.
4. Cook the livers in oil. Heat the oil to 150°C and cook the livers for about 30 seconds.
5. Strain the meat. Heat 1 tablespoon of sesame oil in a wok and add the cooked liver.
6. Immediately pour in the liver sauce and cook for 30 seconds.
7. Pour the meat, with the sauce, onto a bowl of piping hot rice. Top with lots of leek and it's done!

Story Behind this Recipe

I recreated a very delicious dish that I had while in Asakusa.