Nira reba

Ingredients

1/2 pound pork liver
1 bunch nira chives
2 tbsps soysauce
1 tbsp grated ginger
1 tbsp sake
katakuriko/corn starch for dusting liver
1 tbsp water and 1 tsp katakuriko/corn starch
vegetable oil for frying


Method

Cut pork liver into bite size pieces.
Marinate liver in soysauce, sake, and ginger for 20 minutes.
Take out liver from the sauce and cover with katakuriko or corn starch.
Keep the sauce.
Heat oil in a deep pan and fry the liver pieces.
Cut nira into 2 inch pieces.
Heat some vegetable oil in a frying pan and saute nira on high heat.
Add deep fried liver in the pan and saute with nira.
Add the sauce used to marinate liver in the frying pan and stir fry liver and nira.
Pour the mixture of water and potato starch over nira and livers.
Stir quickly and stop the heat.