To serve 4 you will need:

½ lb. liver (pork or beef)

(a)
½ tablespoon sherry
¾ teaspoon salt
⅓ leek (chopped) or 3 scallions

(b)
1 clove garlic (chopped)
¾-inch piece of fresh ginger (chopped) or ⅙ teaspoon ginger powder
1 ¾ teaspoons soy sauce
1 ¼ tablespoons sherry
1 ¼ tablespoons sugar
1 ¼ tablespoons Worcestershire sauce
1 ¾ teaspoons sesame seed oil

2 tablespoons cornstarch
salad oil for frying
a few leaves of lettuce for garnish

Dip the liver into cold water and wipe dry with a cloth. Slice the liver into bite-size pieces about ¼ -inch thick. Mix ingredients (a) with the liver and let stand for 5 minutes. Drain. Mix ingredients (b) together and set aside. Coat the liver with the cornstarch and deep-fry briefly over a medium heat. Remove the liver from the pan. Reheat the oil and deep-fry the liver again over a high heat. Remove the liver from the pan and mix with ingredients (b). Arrange the liver pieces on top of a few decorative leaves of lettuce. Pour any remaining ingredients (b) over the liver.

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© Shufunotomo Co., Ltd., Japan 1972