Something we used to eat quite a lot of and for some reason stopped is liver. Tonight saw a return of my old favourite, although with a difference.
The liver was cut into bite sized chunks and coated with the same mixture that we use for karaage chicken (potato starch, ginger, pepper and salt) and then pan fried. Not quite the way to make karaage chicken I know but it's a wee bit healthier and tastes almost the same. Served with potato salad, sunblush tomatoes, watercress and baby spinach. Delicious.
The liver was still lovely and pink and melted in the mouth, just the way I like it.
Love the plate too. Forces you to eat well with your hashi. 
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