Trim and peel <quantity>½</quantity> of a large onion

Slice <quantity>½</quantity> onion

Cut <quantity>½<unit>bunch</unit></quantity> of garlic chives in <quantity>5<unit>cm</unit></quantity> strips

Trim <quantity>100<unit>g</unit></quantity> of chicken liver

Grate <quantity>3</quantity> garlic cloves

Grate <quantity>1<unit>tbsp</unit></quantity> of ginger

Add the grated garlic to the chicken liver

Add the grated ginger

Add <quantity>1<unit>tbsp</unit></quantity> of sesame oil

Add <quantity>1<unit>tbsp</unit></quantity> of sake and mix

Marinade for 10m to infuse flavors

Trim <quantity>1½<unit>cups</unit></quantity> of bean sprouts

Add <quantity>1<unit>tbsp</unit></quantity> of soy sauce to bowl

Add <quantity>½<unit>tbsp</unit></quantity> of sesame oil

Add <quantity>1<unit>tbsp</unit></quantity> of chicken stock

Add <quantity>1<unit>tbsp</unit></quantity> of sugar

Add <quantity>½<unit>tsp</unit></quantity> of cornstarch

Add <quantity>1<unit>tsp</unit></quantity> of Shichimi Togarashi

Mix until combined. Set the sauce aside

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a hot wok and stir

Add the seasoned chicken liver to the wok over high heat. Sauté until golden

Add the sliced white onion, garlic chives and bean sprouts. Toss to evenly sauté

Add <quantity>½<unit>cup</unit></quantity> of water. Cook 2m to deglaze wok

Add the prepared sauce. Toss to glaze the ingredients

Transfer to a serving bowl. The reba nirá is ready

Enjoy the Reba Nirá with steamed rice and your favorite beer!