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【Chef's Recipe】The Ultimate Liver and Garlic Chives Stir-Fry

菰田欣也の中華教えちゃいます‼︎

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Ingredients

About "Pork Liver and Garlic Chives Stir-Fry (Rebanira)"

Chef Kinya Komoda, with 38 years of culinary experience, shares his recipe for authentic pork liver and garlic chives stir-fry (Rebanira). By cutting the pork liver into thick slices and coating it thoroughly with potato starch, he achieves a crispy exterior and a moist, tender interior. The bean sprouts are steam-fried with sake under a lid to maintain their crunchy texture, and the dish is finished with a golden-ratio sauce featuring a secret splash of Chuno sauce. Mixing potato starch directly into the sauce beforehand ensures an even thickness without releasing excess moisture. Packed with bean sprouts, garlic chives, wood ear mushrooms, green onions, and onions, this hearty recipe serves two and is easy to recreate at home.

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Tips for Making "Pork Liver and Garlic Chives Stir-Fry (Rebanira)"

  • Ingredients
    • If possible, purchase thick-cut pork liver and choose fresh pieces with no dripping liquid. If it is fresh, there is no need to soak it in milk or ginger to remove odors.
  • Liver Prep
    • After massaging 1/5 tsp salt, a pinch of pepper, and 2 tsp sake into the liver, coat it generously with 2 1/2 tbsp potato starch until the surface is completely white. This thick coating locks in moisture and umami, helping the sauce cling to it.
  • Veggie Prep
    • Use fresh wood ear mushrooms, removing the tough stem ends by hand and tearing them into bite-sized pieces. Cut the garlic chives into 4cm lengths. Slice the green onion diagonally and the onion thinly along the grain. For bean sprouts, a light rinse is enough; no need to remove the roots.
  • Sauce
    • Mix all ingredients for Seasoning B, including the potato starch, beforehand. Since the starch settles at the bottom, always stir it well right before pouring. Mixing it in advance prevents clumping and ensures an even thickness.
  • Secret Ingredient
    • Chef Komoda's secret is adding 1 tsp of Bull-Dog Chuno sauce to the mixture. Add a generous amount of black pepper to give it a spicy punch.
  • Searing Liver
    • Heat the pan, add grapeseed oil, and arrange the liver over medium heat rather than high heat. Avoid touching them too much; flip once the white powdery look disappears and moisture beads up. Once crispy, remove them to let the residual heat cook them through gently for a moist, juicy finish.
  • Sautéing Veggies
    • After stir-frying the green onion and onion to release their aroma, add the wood ear mushrooms and bean sprouts. Pour in 2 tbsp sake, immediately cover, and steam-fry over high heat for about 2 minutes. The steam cooks the bean sprouts while keeping them crunchy.
  • Finishing
    • Remove the lid, add the garlic chives, and toss quickly. Give the sauce a final stir, pour it in all at once, and toss over high heat. Once the sauce is fully absorbed and thickened, return the liver to the pan, toss briefly, and plate.

Ingredients for "Pork Liver and Garlic Chives Stir-Fry (Rebanira)"

19 items

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How to Make "Pork Liver and Garlic Chives Stir-Fry (Rebanira)"

  1. 1

    [Prep the vegetables] Slice the green onion diagonally. Thinly slice the onion along the grain. Remove the tough stem ends of the wood ear mushrooms by hand and tear them into bite-sized pieces. Cut the garlic chives into 4cm (1.5-inch) lengths. Lightly rinse the bean sprouts.

  2. 2

    [Make the sauce] In a bowl, combine all ingredients for Seasoning B (2/3 tbsp sugar, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp Chuno sauce, 1 tbsp water, 1 tsp potato starch, and a generous amount of black pepper) and mix well.

  3. 3

    [Prep the liver] Cut the liver into thick slices and place them in a bowl. Add 1/5 tsp salt, a pinch of pepper, and 2 tsp sake, then gently massage them in. Next, add 2 1/2 tbsp potato starch and coat the liver thoroughly until the surface looks white.

  4. 4

    [Sear the liver] Heat a frying pan, add 1 tbsp grapeseed oil, and arrange the liver slices in a single layer over medium heat. Avoid touching them too much. Once the white powdery look on the surface disappears and moisture starts to bead up, flip them over. When both sides are crispy, transfer them to a plate and let the residual heat cook them through to the center.

  5. 5

    [Stir-fry the vegetables] In the same pan used for the liver, add the green onion and onion. Stir-fry over medium heat to release their aromas.

  6. 6

    [Steam-fry the vegetables] Add the wood ear mushrooms and bean sprouts. Pour in 2 tbsp sake around the edges, immediately cover with a lid, and steam-fry over high heat for about 2 minutes.

  7. 7

    [Add garlic chives] Remove the lid, add the garlic chives, and quickly toss everything together.

  8. 8

    [Coat with sauce] Give the sauce a good stir to incorporate any potato starch settled at the bottom, then pour it all in at once. Quickly toss over high heat. Once the liquid is fully absorbed and thickened, return the cooked liver to the pan and toss briefly to combine.

  9. 9

    [Plate and serve] Turn off the heat, transfer to a plate, and serve.

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Detailed Commentary on "Pork Liver and Garlic Chives Stir-Fry (Rebanira)"

* Content organized by topics from the video.

A Challenge from Gotanda? Upgraded Rebanira

At the beginning of the video, Chef Komoda starts with a greeting to the viewers, mentioning that it has been a while since his last shoot. He shares that he received an enthusiastic request from Mr. Osada, the manager of his restaurant 'Firehole 4000 Gotanda,' who challenged him to 'further upgrade and make an even more delicious version of our popular limited-edition Rebanira.' While it is already a highly popular menu item at the Gotanda branch, the president himself decided to showcase a 'model performance' of the dish. The liver used is the premium 'Kato Pork' liver, which the restaurant reliably sources. Using this, he introduces an ultimate recipe that allows home cooks to recreate professional flavors.

Premium Liver and a Gault & Millau Celebration

The main ingredient, Kato Pork liver, shows its freshness by having absolutely no dripping liquid and sharp, firm edges. While it might seem hard to obtain, the chef laughs and says anyone can buy it if they go to Kato Livestock in Ota City, Gunma Prefecture. He also proudly announces that he won a 'Gault & Millau' award. To celebrate his first-ever award at the age of 57, he generously purchased 36 bottles of 'Collet' champagne out of his own pocket to serve as a complimentary first drink at his restaurant through the end of April. For the accompanying vegetables, he prepares bean sprouts, green onions, garlic chives, onions, and wood ear mushrooms. Although the restaurant version isn't this packed with ingredients, this luxurious lineup is designed for the ultimate home-cooked experience.

Veggie Prep and Chatting with a Student

First, the vegetables are prepped. The green onion is sliced diagonally, and the onion is thinly sliced along the grain. While onions are not typically included in the restaurant's version, they are added here to provide a nice textural accent for home cooking. At this point, the chef shares a heartwarming story about a student named 'Nakahara-kun' who visited his restaurant last week and has already made bruschetta five times after watching the chef's video. Fresh wood ear mushrooms are used; removing the tough stem ends by hand and tearing them into bite-sized pieces gives them a wonderful, springy texture far superior to dried ones. The garlic chives are cut into 4cm lengths. The chef notes that garlic chives can fluctuate wildly in price—sometimes costing more than liver—so a golden rule of cooking is to use plenty of them when they are cheap. As for the bean sprouts, removing the roots would increase labor costs a hundredfold, so a light rinse at home is more than enough.

Thick-Cut Liver and Prep for Maximum Flavor

How you cut the liver is a crucial point that determines the final outcome. Addressing Manager Osada's observation that the Gotanda branch's Rebanira has recently been sliced too thin to fully convey the liver's inherent umami, the chef returns to his roots by cutting it into luxurious, thick slices. The cross-section is beautiful, and because it is so fresh, there is absolutely no blood seeping out. He places about 200g of liver in a bowl, adds 1/5 tsp salt, a pinch of pepper, and 1 tsp Shaoxing wine (or sake), and gently massages it. Since this is premium, fresh liver with no odor, there is no need to soak it in milk or ginger to remove smells. He then coats it generously with 2 1/2 tbsp potato starch until the surface is completely white. This thick coating locks in the liver's moisture and umami during cooking and helps the sauce cling to it perfectly.

The Golden Ratio of the Special Sauce

Next, the chef prepares the sauce, which is the key to the dish's flavor. In a bowl, he combines 2 tsp sugar, 2 tbsp water, 1 tbsp sake, 1 tbsp soy sauce, and 1 tbsp oyster sauce. Chef Komoda's secret touch is adding 1 tsp of Bull-Dog Chuno sauce. To add depth, he adds a tiny pinch of Chinese seasoning paste (Zhonghua Jiang). While white pepper is typically used, he generously shakes in black pepper this time to give it a spicy punch. Finally, he adds 1 tsp of potato starch and mixes well. Mixing the potato starch into the sauce beforehand prevents clumping during cooking, ensuring an even thickness that clings beautifully to the vegetables and liver.

Searing the Liver to Lock in Umami

Now, it's time to cook. The chef uses the 'Kinya Komoda Frying Pan (with lid)' which he produced. After heating the pan and adding 1 tbsp grapeseed oil, he arranges the liver slices in a single layer before the pan gets screaming hot. Instead of searing them over high heat all at once, he cooks them gently over medium heat to set the potato starch coating. He avoids touching them too much, flipping them only when the white powdery look on the surface disappears and moisture begins to bead up. He sears the other side until both sides are crispy and fragrant. There is no need to cook them all the way through at this stage; overcooking makes liver dry and chalky. Once the exterior is crispy, he transfers them to a plate. Letting them finish cooking gently with residual heat on the plate ensures a moist and juicy texture.

Steam-Frying Vegetables for a Crunchy Texture

In the pan used for the liver, the green onion and onion are added first and stir-fried over medium heat to release their aromas. The chef shares a handy tip, mentioning that his favorite black silicone spoon is from 'MUJI' and is the best he has ever tried. Next, he adds the wood ear mushrooms and a whole bag of bean sprouts. If you keep stir-frying bean sprouts normally, they lose moisture and become soggy. To prevent this, he pours in 2 tbsp sake and immediately covers the pan with a lid to steam-fry over high heat for about 2 minutes. Heating the bean sprouts rapidly with sake steam keeps them plump and crunchy. Once the lid is removed, he adds the garlic chives and tosses quickly. Since garlic chives cook very fast, adding them at the very end is key.

Tasting the Ultimate Water-Free Rebanira

Once the vegetables are slightly wilted, he thoroughly stirs the sauce (as the potato starch settles at the bottom) and pours it in all at once, tossing quickly over high heat. Once the sauce is evenly distributed, thickens, and the excess moisture is completely gone, he returns the perfectly rested liver to the pan. After a quick toss to combine, he turns off the heat and plates the dish. The finished Rebanira has absolutely no excess water or sauce pooling at the bottom of the plate; all the umami is clinging to the ingredients. Tasting it, the chef praises it highly, saying, 'This is on a different level! Outstanding.' The thick-cut liver is crispy on the outside and incredibly moist and juicy on the inside, creating a perfect contrast with the crunchy bean sprouts. This is the ultimate, modern Rebanira packed with professional techniques and dedication.

About 菰田欣也の中華教えちゃいます‼︎

菰田欣也の中華教えちゃいます‼︎

菰田欣也の中華教えちゃいます‼︎

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