Shio Koji Dressed Chicken Livers
If you're a fan of chicken livers, or even if you're not, you’re likely to love this recipe. The secret to its flavor lies in the shio koji based dressing, which transforms the rich, earthy taste of the chicken livers into a creamy, savory delight. It also eliminates any unwanted bitter or metallic notes of this mineral-laden food. Chicken livers are a rich source of iron, copper, and zinc, in addition to being a high-quality protein packed with vitamins A and B, making this dish a nutritious as well as delicious appetizer, side dish, or snack.
It’s an effortless recipe as shio koji’s natural tenderizing properties will ensure the chicken livers have a creamy texture; thus, no need to worry about over-cooking them.
Shio Koji Dressed Chicken Livers
Tori Reba no Shio Koji Ae : 鶏レバーの塩麹和え
Serves 4-6
Main Foods
Chicken Livers, 1/2 lb. (225 g)
Seasonings
Shio Koji, 2 tablespoons
Soy Sauce, 2 teaspoons
Rice Vinegar, 2 teaspoons
Toasted Sesame Oil, 2 tablespoons
Aromatics / Flavorings
Sansho Powder, as desired (optional)
Toasted Sesame Seeds, as desired (optional)
Directions
Soak the chicken livers in cold water for 30 minutes. Drain, rinse, and drain again. Cut each liver in half, then cut each half into bite-sized pieces.
Fill a large fry pan or saucepan with cold water and add the livers. Bring to a boil, then lower the heat to a rapid simmer and cook for 4-6 minutes, skimming off the scum. Drain and let cool.
In a large bowl, mix all of the seasonings until well blended and slightly emulsified.
Once the livers have cooled to room temperature, add them to the dressing and mix until coated evenly.
Transfer the livers and all of the dressing to a flat sealable container and refrigerate for a few hours or up to 3-4 days to let the flavors meld and the chicken livers become richer and creamier as a result of shio koji's umami flavor boosting and tenderizing properties.
Serve
To serve, sprinkle with toasted sesame seeds, if desired, and offer sansho powder on the side for eaters to use as they wish.
As the chicken livers marinate in the dressing in the refrigerator, their flavor will come to resemble a pate. If you want to take things a step further, you can blend the livers in a food processor until smooth, adding a touch of heavy cream or chicken stock if necessary to loosen the mixture. Spread the pate on bread or crackers and top with a dusting of sansho powder and sprinkling of toasted sesame seeds for an extra layer of crunch.
Variations
If you absolutely don’t like chicken livers or simply want to mix things up, this recipe also works well with chicken tenders or breast meat. Simply slice the meat into long, narrow pieces and cook them a little longer if needed. You can then also turn the dish into a delicious chicken salad by adding your favorite ingredients, such as chopped tomatoes, sliced onions, and chunks of avocado, and by increasing the amount of dressing or by adding something rich and tangy to it like lemon juice, yoghurt, or mayonnaise. Finish it off with a sprinkle of toasted sesame seeds.