Heartfish in Worcestershire sauce
The spicy aroma will whet your appetite. It also goes well with alcoholic drinks
How to make it
1
Wash the liver and hearts in water, then soak them in milk for about 10 minutes to remove any odor
2
Place the liver and hearts in a small pot, add white wine, salt, pepper and the tips of the green onions, bring to a boil, cover and simmer for about 10 minutes
3
Add all the ingredients for the marinade to a separate pot and bring to a boil
4
Once boiling, turn off the heat, transfer [2] to the marinade sauce, and let it marinate for about 30 minutes
5
After 30 minutes, serve on a plate and top with green onions and baby leaves
material
-
- Chicken hearts
- 100g
-
- Chicken Liver
- 10g
-
- Milk for soaking the hearts and liver
- Appropriate amount
-
- White wine
- 50cc
-
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
- Green onion part
- 1 bottle
-
[Dipping sauce]
- Worcester sauce
- 100cc
-
- Pork cutlet sauce
- 20cc
-
- Laurier
- 1 piece
-
- Lemon cut lemon
- 1 piece
-
- sugar
- 1 tablespoon
-
- For finishing assatsuki
- Appropriate amount
-
- Baby leaf for finishing
- Appropriate amount
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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