Shirataki with liver
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The key to this dish is properly cooked liver. Slice it thinly so it cooks quickly and stays tender. Don't overcook — it becomes tough. The sour cream-mayonnaise sauce with spices adds richness and creaminess. Shirataki noodles just need a quick rinse and a brief simmer in the sauce — they are already ready to eat.
Prep the liver
Rinse the beef liver (200 g / 7 oz) under cold water, remove membranes and bile ducts. Slice into thin strips about ½ inch (1 cm) thick.
Sear the liver
Heat 1 tbsp of vegetable oil in a skillet over high heat. Add the liver and cook for 2–3 minutes per side until browned, stirring occasionally. Season with salt and pepper.
Make the sauce
In a small bowl, mix sour cream (50 g / 3.5 tbsp), mayonnaise (20 g / 1.5 tbsp), and your favorite spices (5 g / 1 tsp). Add the mixture to the liver, stir, and cook over medium heat for 2 minutes.
Add the noodles
Rinse the shirataki noodles (200 g / 7 oz) in cold water and drain. Add them to the skillet with the liver, toss gently, and simmer covered for 5–10 minutes until heated through.
Serve
Divide the dish between plates, garnish with fresh herbs if desired, and serve hot.
CHEF'S TIP
Choose fresh liver
Beef liver should be deep burgundy in color, with no off-odors. Remove any membranes and bile ducts to avoid bitterness.
Don't overcook the liver
Sear the liver over high heat for 2–3 minutes per side. Overcooking makes it rubbery. A slight pink inside is ideal.
Prepare shirataki properly
Rinse the noodles under cold water and drain well. If they have a peculiar smell, blanch them in boiling water for a minute before adding to the dish.
Adjust sauce consistency
If the sauce is too thick, add 2–3 tablespoons of water or broth. For extra flavor, stir in some minced garlic.
SUBSTITUTIONS
Add your taste
- Replace beef liver with chicken liver Chicken liver is more tender and cooks faster — sauté for 2–3 minutes until just cooked. The flavor will be milder, and calories slightly lower.
- Swap sour cream for Greek yogurt For a lighter sauce, use Greek yogurt (50 g / 3.5 tbsp) instead of sour cream — it adds tanginess and cuts calories.
- Skip mayonnaise — add more sour cream If you're not a mayo fan, simply increase sour cream to 70 g (5 tbsp) — the sauce will be creamier and more uniform.
- Use rice noodles or spaghetti instead of shirataki If shirataki is unavailable, use rice noodles or regular spaghetti — but cook them separately before adding to the dish.
HOW TO STORE
How to Store Shirataki with Liver
Cool completely, then transfer to an airtight container. Refrigerate for up to 2 days. When reheating, add a splash of water or broth to loosen the sauce. Reheat in a skillet or microwave. Freezing is not recommended — shirataki noodles may become watery, and liver texture will suffer.
GOOD TO KNOW