Put the liver in a colander, lightly rinse with water, transfer the liver to a bowl filled with milk, then soak for about 10 minutes. (The liver smell will disappear.)
Drain, lightly rinse with water, sprinkle on sake, then arrange on a paper towel to absorb the excess moisture.
Add sesame oil to a heated frying pan.
Place the liver in the pan, without overlapping, then sauté on medium heat. (About 1 to 2 minutes per side.) Quickly cook the liver or else it will become tough.
When browned, flip over, then brown on the other side on medium. (Poke the liver with a chopstick and if it does not bleed, it's ready.)
Add the ● ingredients to the frying pan, then simmer on medium.
While there is still a little liquid, add the sesame seeds, then turn off the heat. (The photo shows how it looks when stewed.)
Transfer to a serving dish, then serve. You can sprinkle more sesame seeds as a final touch.
When sautéing the liver, you can also sauté each side for 1 minute on medium-high heat, then make sure the liver is also being cooked through when stewing.
If there is too much stewed liquid, the heat is probably too low.
Before adding the sauce to the frying pan, wipe with a paper towel for an attractive finish.
You can also make this with 1 tablespoon each of sake and mirin, 2 tablespoons soy sauce, and 1 tablespoon sugar.
Story Behind this Recipe
To add nutrients to my family's diet, I came up with this easy recipe for iron-rich pork liver. Since this dish has a lot of vitamin A, I don't recommend it for pregnant women in their first trimester, since excess intake of vitamin A should be avoided.
Milk and sake are effective in eliminating the strong smell of liver, so even kids will be able to eat this dish. It's tender and more delicious than the version you find sold at meat deli counters. Wrap it in Korean lettuce for veggie intake and kill two birds with one stone. Quickly cook the liver.