the host of this show "Cooking with Dog."

First, place the pork liver pieces into a bowl of water.

Lightly rinse

and let it sit for about 10 minutes to reduce the amount of blood in the liver.

Next, reserve the firm root ends of the nira garlic chives.

Cut the leaf part of the nira into 2 inch pieces.

For the reba nira sauce,

combine the soy sauce, sake,

oyster sauce,

sugar,

potato starch

and pepper.

Mix with a spatula.

Now, remove the liver from the bowl,

place it into a mesh strainer

and lightly rinse with clean water.

Place the liver onto a paper towel

and thoroughly remove the excess water.

Finally, let’s marinate the liver.

Add the ginger root juice,

sake,

soy sauce

and the pepper.

With your hands, toss to coat evenly

and let it sit for 10 minutes.

Now, lightly remove the excess marinade

and place the liver pieces onto a plate covered with potato starch.

Flip them over and coat the liver with the starch.

And now, let’s make Reba Nira.

Add the vegetable oil to a pan

and turn on the burner to medium heat.

Swirl to coat the pan with the oil.

Line up the marinated liver pieces on the heated pan.

Occasionally shake the pan to help them brown evenly.

When they have browned thoroughly, flip them over.

Once both sides are browned, place the pieces onto a plate.

Turn off the burner

and clean the pan with a paper towel.

Add the sesame oil

and drop in the sliced garlic and ginger root,

and the root ends of the nira garlic chives.

Quickly saute the aromatic vegetables while the pan is still hot.

Now, turn on the burner

and add the moyashi bean sprouts.

Stir-fry the vegetables on high heat

and distribute the oil evenly.

Reduce the heat a little,

add the liver

and the nira garlic chives

and continue to stir-fry.

When the nira leaves turn vibrant green,

mix the reserved sauce with a spatula

and then pour onto the vegetables.

Quickly distribute the sauce evenly.

Remove the pan from the heat

and place the reba nira onto a plate.

A tip to make delicious Reba Nira is marinating the liver thoroughly

and cooking it before you mix in the vegetables.

Be careful not to overcook the vegetables.

If liver is not available in your area,

you can substitute sliced pork or beef.

Good luck in the kitchen.