Liver and Mushroom Stir Fry

Liver and Mushroom Stir Fry

Liver as you have never imagined.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

300 g (10.5 oz)


2 tbsp

(A)Dipping Sauce

1 clove

1 tbsp


  1. Cut liver into 5mm (1/4 in.) thick pieces, rinse and dry on a plate with paper towels.
  2. Cut the bottom most part of the stem from only the shimeji and enoki mushrooms. Break into little bunches. Cut the stem from the shiitake mushroom, divide in to 7-8mm (1/2 in.) pieces. Slice the green part of the long onion at an angle into 1 cm (1/2 in.) pieces.
  3. Mix (A) well in a bowl forming the dipping sauce.
  4. Add in the liver to the sauce and work in the sauce to each piece by hand.
  5. Heat up cooking oil in a wok pot, add in the liver along with the rest of the sauce and stir fry. Once the liver has cooked, add in (2). Finish by stir frying over high heat until all ingredients are well cooked.

Cooking Basics

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

Enoki mushrooms - removing the hard base

Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.


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