Calf’s liver is a delicacy eaten raw in Japan, dipped into sesame oil and salt, sometimes with grated garlic or ginger mixed in, too. Here we dredge the liver in flour to seal in the juices before dipping into traditional flavorings. Make sure your grill is preheated, and the grate brushed and well oiled, or the liver will stick. Grill quickly to sear, it’s okay if the liver is rare on the inside.
- Yield: 4 Servings
- ½ cup all-purpose flour
- ¼ cup sesame oil
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon freshly ground black pepper
- 4 pieces of calf’s liver (½ inch thick), about 1½ pounds
- Pour the flour onto a large plate. Ready another plate for the marinated liver.
- To make the marinade, mix together the sesame oil, grated ginger, soy sauce, and black pepper in a bowl and pour into a baking dish or rimmed sheet pan. Lightly season the liver with salt on all sides. For each piece of liver, first dredge in the flour, then lay in the marinade and flip it 3 times to coat all over. Place the coated pieces of liver on the reserved plate.
- Preheat a grill to hot. Brush and oil the grate well. Grill the liver for about 3 minutes to sear, turning once. Serve immediately.