Tori Motsu-ni (Glossy Sweet-Soy Chicken Offal)
Quick answer
- Total time
- 53 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 12
About this dish
Tori motsu-ni is a Kofu dish from Yamanashi.
Read more
Chicken liver, gizzard, heart, unlaid egg yolks called kinkan, and oviduct called himo are trimmed, dropped together into boiling sugar-soy sauce, and quickly glazed over high heat. Unlike a brothy offal stew, its small amount of concentrated sauce reduces until a shiny film clings to the edge of the pan. The dish is said to have begun around 1950 at a Kofu soba shop seeking a use for chicken parts that were being discarded. Because each organ has a different thickness, cut them evenly and do not remove the pan from heat until the thickest gizzard and yolk centers reach at least 74C.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Keep the firm red heart-shaped lobes of the liver and cut to 3cm.
Remove white connective tissue and tough membrane from gizzards and slice 1cm thick. Split hearts lengthwise and remove clotted blood.
- 2Heat
Trim connective tissue from kinkan without breaking the yolk membrane.
Remove fat and veins from himo and cut to 3cm. Keep every part at 4C or below until cooking.
- 3Season
Dissolve 1 tablespoon salt in 1500ml cold water in a bowl and swish the offal gently for 20 seconds.
Discard, rinse once in fresh cold water, drain, and blot thoroughly. Do not wash under running water where droplets can splash.
- 4Control
Trim shishito stems and slit one side.
Cook in a dry pan over medium heat for 4 minutes, turning, and set aside. Wash, dry thoroughly, and tear lettuce to bite-size pieces.
- 5Control
Bring 100ml soy sauce and 100g sugar to a boil in a wide pan over high heat.
When large bubbles form and sugar dissolves, stir in 2 tablespoons each sake and water.
- 6Control
When the sauce bubbles again, add liver, gizzard, heart, kinkan, and himo together, fold once, and cover.
Cook over medium-high heat for 6 minutes, sweeping the bottom every 90 seconds.
- 7Finish
Uncover and keep turning for 3 to 6 minutes.
When the thickest gizzard and kinkan reach at least 74C and a glaze clings to the pan rim, remove from heat. Serve over lettuce with cooked shishito.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Five chicken parts including kinkan and himo
- Finish cue
- Uncover and keep turning for 3 to 6 minutes.
- Avoid this
- Buy legally traded, food-prepared parts from a specialist butcher and do not use reproductive organs of uncertain origin.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
53min, 12 ingredients
Category median
48min, 8 ingredients
Based on 200 recipes
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