I love liver and am always looking for new simple ways to eat some, be it yakitori for Japanese style, stirfry for Chinese style or any European/American style!

Just found this easy recipe in my notes, which blends many influences:

Chicken liver simmered in Balasamico!

INGREDIENTS: For 2 people

-Chicken liver: 150 g
-Onion: 1/2
-Fresh Ginger: 2×2 cm piece
-Prunes: 4

-Soy Sauce: 1/2 tablespoon
-Water: 2/3 cup/140 cc/ml
-Balsamico vinegar: 1 1/2 tablespoon
-Red wine: 1 tablespoon
-Bouillon/Chicken stock: 1 cube
-Sugar: 1 tablespoon
-Chervil: to taste

RECIPE:

1-Leave the liver in water for 20 minutes. Take out veins and nerves. Cut in bite-sized pieces.

2-Slice onion into 5 mm thick slices. Cut the ginger into fine slices

3 -Gently boil the liver with some chopped leek leaves (not included in the ingredients) and scoop out unwanted matters.

4-In a pan drop the water, balsamico vinegar, red wine, bouillon, sugar and sliced ginger. Bring to light boil. Add sliced onion and prunes.

5-Wait untio it starts boiling again, then lower fire to low and simmer until satisfaction.
Serve and decorate with chervil.

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The Japanese have their own version for Gratin called Doria which is prepared with rice, especially leftover rice.
It is said it was first invented by an Italian family with the name of Doria who tried to represent the Italian flag (with tomatoes, cucumbers and chicken) in this recipe they first cooked in Paris.
It was first prepared in Japan in Yokohoma by a French cuisine chef from Switzerland at the New Grand Hotel in 1925!

It has become a mainstay in Japan in homes and restaurants.
The variations are endless, but here is the basic recipe:

Japanese Gratin: Doria

RECIPE:
I leave the kinds and weights for the ingredients to your creative imagination!

First make a bechamel sauce:
Use the smae volume of flour and butter.
Melt butter in a large saucepan.
Once the butter is melted, add flour and stir until you obtain a smooth mixture.
Add milk (warm will make things easier) cup by cup and stir well. make as much as you want. Keep stirring until you obtain a thick (the thicker, the better) bechamel sauce. Season with salt (easy on that!), pepper and nutmeg.
Set aside and let cool completely.

Slice onion thin and fry in a little oil until soft and just before colouring.
Scoop out and set aside.
You may of course add such vegetables as sweet pimentoes, etc.

The Japanese make their doria with chicken usually, but you may of course replace it any white meat, fish or seafood.
Cut the chicken into small pieces and fry them in same oil until crispy.
Scoop out and set aside.

Use leftover steamed rice.
Fry it with salt (careful on that one again!), pepper and tomato sauce (ketchup is fine, tomato puree is even better).
Season with other spices if you wish to.
Add onions and chicken and stir fry until all ingredients are well mixed.

Butter the inside of an oven dish.
Pour the whole fried rice inside.

Cover the rice with as much as bechamel sauce as you wish.
Add a generous layer of cheese of your choice.
The original recipe called for parmegiano, but cheaper cheese did not exist then!

Bake inside oven as you would do for any other gratin.
Keep in mind the colour you wish to attain.
It might be a good idea to serve them in individual dishes as they come out very hot!
Can be frozen until cooking them in an oven!

The same recipe with boiled macaroni!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

Please check the new postings at:
sake, shochu and sushi

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