Lettuce Wrapped Liver & Natto

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Chicken liver		200g
Natto		1 pack
Pine nuts		2 tbsp
Spring onions		2
Ginger		1-2 thumbs
Garlic		1 clove
Chinese chilli bean sauce		1/2-1 tbsp
Soy sauce		1 tbsp
Gochujang		1-2 tsp
Sesame oil		as required
Salt & pepper		as required
Lettuce leaves		8-10

Method

Prep

20min

Cook

10min

Wash the liver under cold running water and remove any excess fat. Soak in water for 20 minutes, changing it occasionally.

Pat dry the liver and cut into small pieces. Season with salt & pepper.

Finely chop the garlic and ginger and roughly chop the spring onions.

Toast the pine nuts in a frying pan or the oven until you get a nice aroma.

Put the sesame oil in a frying pan on low heat and fry the ginger and garlic. Add the spring onions and mix lightly.

Add the chopped liver and fry on high heat.

Once the liver is cooked through, add the natto and mix. Add the seasonings and fry for 2 minutes.

Sprinkle with the pine nuts before serving in the lettuce leaves.

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