📝 About This Recipe
A cornerstone of Japanese 'Machichuka' (Chinese-style neighborhood diners), Nira Reba Itame is a powerhouse of nutrition and bold, umami-rich flavors. This dish features velvety, milk-soaked pork liver seared to perfection and tossed with crisp garlic chives and crunchy bean sprouts in a savory soy-ginger glaze. It is the ultimate 'stamina' meal, beloved across Japan for its energizing properties and its perfect balance of earthy, sweet, and salty notes.
🥗 Ingredients
The Protein
- 250 grams Pork liver (fresh, sliced into 5mm thick bite-sized pieces)
- 1/2 cup Milk (for soaking the liver to remove bitterness)
- 2 tablespoons Potato starch (Katakuriko) (for dredging)
Liver Marinade
- 1 teaspoon Soy sauce
- 1 teaspoon Sake (Japanese rice wine)
- 1 teaspoon Grated ginger (freshly grated)
Vegetables and Aromatics
- 100 grams Nira (Garlic Chives) (cut into 5cm lengths)
- 200 grams Moyashi (Bean Sprouts) (rinsed and drained well)
- 1 clove Garlic (thinly sliced)
- 1/2 inch knob Ginger (julienned)
- 2 tablespoons Neutral oil (such as vegetable or canola oil)
Stir-Fry Sauce
- 1.5 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Sake
- 1 teaspoon Sugar
- 1 teaspoon Toasted sesame oil (for the finishing touch)
- 1/4 teaspoon White pepper (ground)
👨🍳 Instructions
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1
Begin by prepping the liver. Rinse the sliced pork liver under cold running water, then place it in a bowl and cover with milk. Let it soak for 15-20 minutes to neutralize any iron-like odors.
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2
While the liver soaks, prepare your vegetables. Cut the nira (chives) into 5cm pieces, keeping the tougher white bottoms separate from the tender green tops. Rinse the bean sprouts and ensure they are very dry.
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3
In a small bowl, whisk together the Stir-Fry Sauce ingredients: soy sauce, oyster sauce, sake, sugar, and white pepper. Set aside.
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4
Drain the liver from the milk and rinse thoroughly under cold water. Pat each piece completely dry with paper towels; this is crucial for a good sear.
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5
Place the dried liver in a clean bowl and mix with the marinade ingredients (soy sauce, sake, grated ginger). Let it sit for 5-10 minutes.
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6
Just before cooking, drain any excess marinade and toss the liver pieces in potato starch (katakuriko) until lightly and evenly coated. Shake off the excess.
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7
Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat. Once shimmering, add the liver pieces in a single layer.
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8
Sear the liver for about 1.5 to 2 minutes per side until browned and crispy on the outside, but still slightly pink in the center. Remove the liver from the pan and set aside on a plate.
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9
Wipe out the pan if there are burnt bits, add the remaining 1 tablespoon of oil, and crank the heat to high. Add the sliced garlic and julienned ginger, stir-frying for 30 seconds until fragrant.
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10
Toss in the bean sprouts and the white bottom parts of the nira. Stir-fry vigorously for 1 minute until the sprouts just begin to soften but retain their crunch.
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11
Return the cooked liver to the pan along with the green tops of the nira. Pour the sauce mixture over everything.
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12
Stir-fry at high speed for 30-45 seconds. The potato starch on the liver will help the sauce thicken and glaze the ingredients beautifully.
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13
Drizzle with the toasted sesame oil for a final aromatic boost, give it one last toss, and remove from heat immediately to prevent the chives from overcooking.
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14
Transfer to a warm platter and serve immediately while the vegetables are crisp and the liver is tender.
💡 Chef's Tips
Soaking the liver in milk is a non-negotiable step; it removes the 'gamey' flavor and yields a much milder, creamier result. Do not overcook the liver! It should be just cooked through; overcooking leads to a grainy, tough texture. Ensure the bean sprouts are bone-dry before they hit the pan to prevent the stir-fry from becoming watery. If you can't find Nira (garlic chives), you can substitute with regular scallions and an extra clove of garlic, though the flavor profile will shift slightly. Use Katakuriko (potato starch) rather than cornstarch if possible; it creates a more authentic, silky coating that holds the sauce better.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Japanese short-grain white rice to soak up the savory sauce. Pair with a simple clear Miso soup or a light egg drop soup to balance the richness of the liver. A side of Japanese pickles (Tsukemono) provides a refreshing, acidic crunch between bites. For a complete 'Machichuka' experience, serve with a side of pan-fried Gyoza. Enjoy with a cold Japanese lager or a crisp Oolong tea to cut through the umami flavors.