Steps

1. Wash the 40g of ginger with the skin on and cut into thick slices.
   🕒 01:11
2. Make a slit in the 250-300g of chicken livers and remove any blood clots or thin membranes that emerge. If there are no thin membranes, scrape off the white parts.
   🕒 01:44
3. If there are any green parts on the livers or gizzards, be sure to cut them off.
   🕒 02:32
4. Cut the livers in half lengthwise and open them up, removing any blood clots. If the pieces are large, cut them in half. Separate the livers, gizzards, and connective tissue.
   🕒 02:48
5. Place the prepared chicken livers in a bowl of water and rinse them quickly, changing the water 2-3 times to remove any dirt or blood clots.
   🕒 04:32
6. Add the rinsed chicken livers to a small pot or frying pan, and pour in enough water to just cover the livers.
   🕒 05:03
7. Heat from cold water and lightly parboil. Carefully skim off any scum that rises to the surface.
   🕒 05:32
8. Keep the heat very low, never letting it come to a rolling boil. Turn off the heat once the surface of the livers changes color.
   🕒 06:30
9. Drain the parboiled chicken livers in a colander and let them drip dry.
   🕒 06:49
10. In a separate pot, combine 2 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Cooking Sake (Rice Wine), 1 tbsp Sugar, 1 tsp Vinegar, the sliced ginger, and 1 Red Chili Pepper if desired.
    🕒 07:10
11. Add the parboiled chicken livers to this mixture. Heat the seasonings and livers gently from a cold start to allow the flavors to penetrate.
    🕒 07:40
12. Do not boil vigorously over high heat; simmer over low heat. Gently shake the pan and cook slowly, ensuring the seasoning coats the livers evenly. [The Key Tip!] Simmering slowly over low heat prevents the livers from becoming tough and reduces any gamey odor.
    🕒 08:26
13. Adjust the cooking time to achieve your desired consistency. Cook until the liquid has reduced and the sauce has thickened.
    🕒 09:13
14. Plate the dish and serve with the ginger pieces as a garnish. Optionally, sprinkle with sansho pepper, shichimi togarashi, or chopped green onions.
    🕒 09:57