Living with Bees
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Honey from Yamada Bee Farm →
Using Honey of the Yamada Bee Farm
Crispy Liver Potstickers with Plum Honey Sauce

Ingredients <4 servings>
150g chicken lever
150 g gizzard
50 g Chinese starch noodles
1/3 white leek (30 g)
15 g ginger
4 leaves lettuce
30 g carrot
1/3 stalk celery (50 g)
1/2 onion (100 g)
Frying oil and flour, as needed
10 sheets of egg roll
(A)
* 2/3 cup dashi (basic Japanese broth)
* 3 tablespoons sake
* 1 tablespoon mirin (Japanese sweet rice wine)
* 2 tablespoons sugar
* 2 tablespoons soy sauce

(B)
* 4 fresh plums (large) (about 30 g)
* 4 tablespoons honey
* 2 tablespoons soy sauce
* 4 tablespoons alcohol evaporated sake
* 2 teaspoons vinegar
* 4 tablespoons chicken soup


1
Soak the liver in ice water for about 30 minutes to remove the blood, then cut into 1-cm cubes.
Shave off the thin skin of gizzard and cut into pieces the same size as the liver.
2
Boil the starch noodles, cut them into small pieces, and finely cut the white leek and ginger.
3
Cut the lettuce and carrot fine and cut the celery and onion thin,
and stir them in cold water to keep them crisp.
4
Heat the salad oil in the pan, fry 1 briefly, add (A), cook until the water is gone.
Turn off the heat, add 2, and mix.
5
Put 4 on an egg roll sheet, apply flour dissolved in water to the edge of the sheet,
fold it diagonally, and fix it firmly while removing any trapped air.
6
Put 5into the frying oil heated to 180 degrees and fry crisp.
7
Dish up 3 and 6 and pour (B).