Chicken liver in Japanese

Liver is a perishable and difficult to prepare product. But all its shortcomings are compensated by taste and useful vitamins. Here I bought a chicken liver in the store and I don't know what to do with it now! So the product would have disappeared if not for our dear Internet. I found a very delicious recipe for cooking liver in Japanese. Try it, autumn is delicious! Tested on my own experience!
Cut the liver, add light soy sauce to it. Leave to marinate for about an hour. Pour oil into a frying pan and put it on fire. When the oil warms up, put the pickled liver in a frying pan and fry, but no more than 5 minutes, because if the liver is overexposed, it will become stiff. Pepper cut, add to the liver. Grate ginger and add to the pan along with green onions and garlic. Fry for another 2 minutes. Remove from heat. When ready, sprinkle everything with pepper and sugar. Add dark soy sauce and mix everything well. Place on a plate and garnish with chopped radishes. Serve hot.
The liver can be cooked as a separate dish, but I prefer to serve it with a side dish. In order not to spoil the atmosphere of Japanese cuisine, I advise you to cook rice in any known way. And you will burn to enjoy a wonderful balanced taste and mind-blowing aromas!