Inspired Asian, You are my Liver
Beef liver seasoned with five spice and accompanied by a ginger miso Bok Choy. Yet another episode in my rustic but very healthy home cooking series. Home cooking is utilitarian in part, a craft ❤️
Combining elements of the Western classic dish liver and onions, the bacon is here replaced with umami ingredients maitake and miso, increasing the health factor.
I eat this dish when I feel sluggish because that can be a sign that you're in need of iron. I don't often eat beef because of its footprint, but I believe in everything in moderation.
"Is life worth living? It all depends on the liver." — William James
Ingredients
The Base & Greens
6–8 heads baby bok choy (halved or quartered)
1 medium onion, sliced
1 cup mushrooms, sliced (maitake)
1 tablespoon fresh ginger, finely chopped
3 tablespoons Chinese cooking wine
1 teaspoon red miso paste
1 teaspoon sesame oil
1 tablespoon canola (for frying)
Black sesame seeds for sprinkling
The Liver
1 lb beef or calf liver, sliced into strips
½ cup milk (for soaking)
4 tablespoons all-purpose flour
1 teaspoon Chinese five-spice powder
Salt (for sprinkling)
Canola oil (for frying)
Instructions
1. Prep the Liver
Place the liver strips in a shallow bowl and cover with the milk. Let it rest for about 15–20 minutes. This removes any bitter metallic notes. Drain and pat dry with paper towels.
2. Dredge and Sear
In a small bowl, whisk together the flour and Chinese five-spice. Toss the dried liver pieces in the flour mixture until evenly coated.
Heat canola oil in a large skillet over medium-high heat.
Fry the liver in batches (don't crowd the pan) until browned on both sides but still slightly pink in the middle (about 2 minutes per side).
Remove, sprinkle with salt, and set aside.
3. Sauté the Vegetables
Wipe out the skillet if needed and add a fresh splash of canola oil.
Add the onions and mushrooms, sautéing until soft and beginning to brown. Add the mirin.
Stir in the chopped ginger and cook for 30 seconds until fragrant.
Add the baby bok choy. Cook for 2–3 minutes until the leaves are wilted but the stems still have a slight crunch.
4. The Miso Glaze
In a small ramekin, whisk the red miso paste and sesame oil until smooth. Pour this mixture over the vegetables in the pan.
5. Finish and Serve
Place the liver over a bed of the vegetables on a beautiful plate ❤️
