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Liver in japanese
1 serving
Pieces of liver are dipped in vegetable oil, rolled in flour and fried on both sides, then sprinkled with salt and paprika. The crumbly rice porridge is carefully mixed with the finished green peas, dressed with paprika and kept until served in a water bath. When served, pieces of liver are covered with tangerine wedges lightly fried on margarine and garnished with rice under soy sauce.
Pieces of liver are dipped in vegetable oil, rolled in flour and fried on both sides, then sprinkled with salt and paprika. The crumbly rice porridge is carefully mixed with the finished green peas, dressed with paprika and kept until served in a water bath. When served, pieces of liver are covered with tangerine wedges lightly fried on margarine and garnished with rice under soy sauce.
rice - 70 g, water - 200 g, green peas - 50 g, pork liver - 150 g, or beef liver - 150 g, vegetable oil - 10 g, flour - 10 g, mandarin - 1 pc., margarine - 5 g, soy sauce - 20 g, paprika to taste, salt to taste
