If you live in Japan, you probably sometimes see this food at Depa-chika (basement of the department store), Tori Motsu-ni.
I don’t like Motsu (usually it means animal meat organs), but this one is much easier to eat, and even it’s
Especially I like the Kinkan, which is the egg yolk origin in the chicken, and tastes similer to egg yolk but the texture is different.
200g Chicken Kinkan (pre-egg in the chicken)
200g Chicken gizzard including liver
(A) 20g of sliced ginger
(A) 3 Tbs. of soy sauce
(A) 3 Tbs. of sugar
(A) 3 Tbs. of Mirin
(A) 2 Tbs. of Sake
(A) 100cc of water
- Boil all the chicken gizzard for 30seconds.
Wash them well.
- Place all the (A)s in the pan then bring to boil. Add all the chicken gizzard in the pan then keep cooking until all the sauce became sticky and concentrated.
Please use the fresh ingredients from the chicken butcher, and hope you enjoy it!