Chicken Liver Pate

Chicken Liver Pate

A Japanese twist on a pate recipe with soy sauce and sake. Part of our series of Japas (Japanese tapas recipes for chefs).

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  • Serves10
  • Preparation Time35 mins
  • Cooking Time25 mins

Nutrition per serving

  • Energy249 Kcals
  • Protein18.2g
  • Carbohydrates25g
  • Fat6.4g


  • chicken livers
  • Salt
  • 100 ml Kikkoman Naturally Brewed Soy Sauce
  • 100 ml sake (or white wine)
  • 50 g sugar
  • 1 small piece of ginger
  • 20 ml peanut oil
  • 20 g green pepper, coarsely chopped
  • 100 g baby rocket leaves
  • 3 figs
  • 1 thin baguette
  • Approx 30 g grated Parmesan


Chop up the livers, rub them with salt, wash them under running water and drain well. Bring the Kikkoman soy sauce, sake, sugar and 160 ml water to the boil. Peel the ginger, cut it into small pieces, add to the pan with the liver and cook for approx 10-15 minutes at a medium heat.

Allow the liver to cool slightly before blending it with 3 tbsp of the cooking water and oil. Season with pepper. Wash the rocket leaves and figs thoroughly. Cut the figs into wedges.

Bake the baguette if necessary, cut into slices and spread them with pate. Serve with a rocket leaf topping, a fig wedge and sprinkling of Parmesan.

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