Liver can take a bit of getting used to due to its strong flavour and texture, but it is a fantastic source of nutrients.
This recipe, inspired by Weston A Price, uses Japanese flavourings to make it more palatable for those who struggle with liver.
This recipe serves 2 adults
4 slices of lambs liver
1 thumbsize piece of fresh grated ginger
2 tablespoon soy sauce
1 tablespoon sake (rice wine)
1 tablespoon water
coconut oil for frying
- Cut liver into bite-sized pieces and marinate in a mixture of soy sauce, sake and ginger for about 30 minutes.
- Heat the coconut oil in a pan
- Drain the soaking liquid from the liver pieces and fry until cooked (about 6-8 minutes)
- Add back the soaking liquid and heat through.
Here it is served with spicy kimchee, great for gut bacteria. If you have a food processor, it’s well worth taking a bit of time to make it.