Steps

1. To avoid soiling your cutting board, prepare the vegetables first. Finely slice 20g Fresh Ginger, and cut in half if long.
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2. Remove the core from 1 clove Garlic, slightly crush it, then mince. (Key Tip: If you dislike the strong garlic flavor, you can omit it and still make a delicious dish with just ginger.)
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3. Select fresh 400g Chicken Livers and first separate the heart. Trim off the thin membrane around the heart and any blood clots at the base.
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4. Halve the heart and remove as much of the blood clot from the inside as possible. (Key Tip: Some yakitori chefs grill the heart whole to enhance its flavor, but it's recommended to remove the blood clots when cooking at home.)
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5. Divide the main liver into smaller and larger pieces. Remove blood clots from the areas connecting the smaller and larger parts by pressing with your fingers.
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6. Cut the smaller liver pieces in half where they bifurcate. Cut the larger liver pieces into three portions. Remove any blood clots visible after cutting. (Key Tip: If you find any greenish parts (bile ducts), they can be bitter, so trim them off.)
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7. Boil water in a pot and then turn off the heat.
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8. Add the prepared 400g Chicken Livers and hearts to the hot water after turning off the heat. Gently stir everything, cover with a lid, and let it sit for 5 minutes. (Key Tip: This parboiling process prevents dryness and wateriness. It also helps remove any gamey odor.)
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9. After 5 minutes, drain the livers and hearts in a colander and thoroughly pat them dry.
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10. Heat 1 tsp Vegetable Oil in a frying pan over low heat. Sauté the sliced 20g Fresh Ginger and minced 1 clove Garlic until fragrant.
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11. Once fragrant, add the seasonings [A]: 4 tbsp Cooking Sake (Rice Wine), 4 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), and 2 tbsp Sugar. Simmer over low heat until the sauce slightly thickens. (Key Tip: To ensure longevity, this dish is simmered only with seasonings, without adding dashi or water. Cook over low heat to prevent burning.)
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12. When the sauce has thickened slightly, add the parboiled and drained livers and hearts to the frying pan.
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13. Stir gently to coat the livers with the sauce and continue to simmer over low heat until almost all the liquid has evaporated. Be careful not to break the livers while stirring. (Key Tip: Since the livers are already partially cooked, avoid overcooking, which can make them tough. The goal is to coat them in the sauce quickly.)
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14. Turn off the heat and let it cool down to room temperature.
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15. Serve in a dish and garnish with a pinch of Black Pepper and Aonori (Dried Green Seaweed) if desired.
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