Liver: Japanese Style

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.