Liver is a drink
The best fluffy creamy of my life!
Using a low-temperature cooker, I made a super horse smooth chicken liver
It's so soft that it collapses quickly when you lift it with chopsticks
When you put it in your mouth, it melts like cream cheese and the rich liver flavor spreads throughout your mouth.
I was really shocked by this, so I want you to try it!
It's good to eat with sesame oil and salt, but I personally recommend "mustard vinegar miso."
This is really crazy, so give it a try!
[Please]
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[Materials]
⚫ ︎ Chicken liver (as much as you like, 500g this time)
⚫ Sesame oil (appropriate amount)
⚫ ︎ Salt (appropriate amount)
※ Candidates for dipping sauce are listed at the end of the summary column.
[How to make]
1. Choose chicken liver as fresh as possible. First, wash it with water to remove dirt and drips, and if it has a heart, cut it off. Cut the liver into 2 or 3 pieces and remove white streaks, fat, and blood clots. Especially blood clots taste better by carefully removing them. If you put too much force on it, the liver will collapse, so work gently. Cut off the white soft part of the heart and make a vertical cut to open it. The heart has a lot of blood clots, so remove it firmly.
2. Transfer 1 to a bowl, add 2-3 tablespoons of salt, and gently rub. When the rough feeling of salt disappears and a whitish slimy surface comes out, leave it for about 15 minutes. After 15 minutes, rinse under running water and repeat until the turbidity disappears. If blood clots remain, remove them. After rinsing, drain with a colander and wipe off the water with kitchen paper.
3. In a heat-resistant bag (a plastic bag with a zip, at least 80 ℃ or higher), put the levers so that they do not overlap as much as possible, and add the amount of sesame oil to the levers. Close the bag while removing the air as much as possible.
4. Set a low-temperature cooker at 63 ℃ for 45 minutes. After cooking, cool the bag with ice water immediately. When it is completely cooled, cut the edge of the bag with scissors and remove the drip. Wipe with a drip with kitchen paper and serve on a bowl to complete. It is salty, so it is delicious even if you eat it as it is. If you eat it with dipping sauce, refer to the following. The recommendation is "Mustard vinegar miso."
[Various candidates for dipping]
● Sesame oil + salt ★ ★ ★ ★
The taste of the royal road that you never remove. If you get lost, this is it. It's just a rich flavor, so it's easy to get bored. Since the liver has a salty taste, let's dilute the salt.
● Sesame oil + salt + garlic tube ★ ★ ★
The man silently adds garlic. However, the taste and flavor become even stronger, so I feel that this delicate material is a waste.
● Mustard vinegar miso ★ ★ ★ ★ ★
Sweet and sour vinegar miso goes very well with the rich liver. I happened to have it in the refrigerator so I tried it, but this is a new discovery! I was impressed by the good compatibility.
● Mustard mayonnaise ★
The stimulation of mustard is not bad, but the rich feeling of mayonnaise overlaps the rich feeling of liver and heartburn.
● Ponzu ★ ★ ★
The refreshing feeling of ponzu goes well with the rich liver. It is delicious, but it is not as impressive as mustard vinegar miso.
● Chili oil + vinegar + soy sauce + sugar + chicken soup ★ ★
The sauce itself is good, but the taste is too strong for this liver, so I've erased the good parts.
● Yuzu pepper ★ ★ ★ ★
The rich feeling of the liver and the punch of yuzu pepper that penetrates refreshingly are irresistible.It's very delicious, but is it a little salty?
The Savings Recipe # easy # recipe Snacks? # lever Low temperature cooking
検索している人が一番気になるのって、「何℃で何分？」「生臭くならない？」「ドリップが多い…」の3つだと思うので、私がやってよかったコツを補足します。 まず温度と時間。今回は“63℃で45分”で、500gでも中心までふわとろになりました。レバーは火を入れすぎると粉っぽくなりがちなので、温度を上げすぎないのがポイント。低温調理器の表示温度は環境でブレることもあるので、袋が鍋肌に触れないようにして湯温を安定させると失敗しにくいです。 次に下処理。ここを丁寧にやるほど「レバーっぽい臭み」が減って、仕上がりが一気にフォアグラ寄りになります。私が意識しているのは、(1)白い筋・脂・血の塊を“優しく”取り除く、(2)塩もみ後に流水で濁りがなくなるまで洗う、(3)最後にキッチンペーパーで水気をしっかり取る、の3点。特に血の塊が残ると味が濁るので、ここだけは時間をかけたほうが満足度が上がります。ハツ（心臓）が付いているときは、開いて中の血の塊を取ると食感も味も良くなりました。 ドリップ対策は「冷やし方」でかなり変わります。調理が終わったら袋ごと“すぐに氷水”へ。ここをサボると余熱で火が入りやすく、ドリップも増えがちでした。完全に冷えてから袋の端を切ってドリップを抜き、表面をペーパーで軽く押さえると、食べるときに水っぽさが出にくいです。 保存・食べ方の補足。冷えた直後は味が落ち着いて、むしろおつまみ向き。私は冷蔵で1〜2日で食べ切る運用にしています（食べる前に常温に少し戻すと、口どけが復活して“液体レベル”になります）。 最後にタレ。王道のごま油＋塩も強いけど、個人的ベストは「からし酢みそ」。濃厚な鶏レバーが一気にさっぱりして、後味が軽くなって箸が止まりません。ポン酢も良かったですが、感動はからし酢みそのほうが上でした。
