Tori Motsu-ni (Glossy Sweet-Soy Chicken Offal)
Quick answer
- Total time
- 53 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 12
About this dish
Five kinds of chicken offal share one pan: liver, gizzard, heart, kinkan (unlaid egg yolks), and himo (oviduct).
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They go into boiling sugar-soy sauce together and are tossed over strong heat until the small amount of sauce reduces to a glossy coat. The dish comes from Kofu in Yamanashi, where a soba shop is said to have created it to use parts that were being thrown away. Kinkan and himo rarely turn up in standard offal packs, so a specialist butcher is the usual source.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「やまなしの食 まるごと体験ハンドブック」 · Checked: 2026-08-11
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