Name: Braised Chicken Livers
Prep time: 6 min
Cook time: 24 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Chicken Livers 300g; Gizzards 150g; Leek 1/2; [A] Soy Sauce 3 tbsp; [A] Cooking Sake (Rice Wine) 3 tbsp; [A] Mirin (Sweet Rice Wine) 3 tbsp; [A] Sugar 2 tbsp; [A] Water 50cc

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Original: English

Braised Chicken Livers

by 食事処さくらの料理教室

Chicken livers, rich in iron and beneficial for women, are transformed into a dish inspired by local 'chicken offal stew.' This guide provides detailed instructions on choosing fresh livers, simple pre-treatment to remove any gaminess, and cooking tips to prevent them from becoming dry. Enjoy this easy-to-make sweet and savory dish at home, perfect with rice or as a snack.

Ingredients

Scale:

Main Ingredients (2 servings)

Chicken Livers 300g
Gizzards 150g
Leek 1/2

Seasonings

📖Cooking Basics

dry（tantanmen）

Steps

Cut 1/2 leek in half lengthwise, then thinly slice diagonally.
🕒 00:18
Place the sliced leek in a bowl and add enough water to cover generously to remove its sharpness.
🕒 00:41
Separate the hearts from the livers and roughly trim off the yellow fat.
🕒 01:26
Cut the hearts in half lengthwise and scrape out any blood clots inside with a paper towel or knife.
🕒 01:46
Cut the livers in half and roughly remove excess connective tissues.
🕒 02:07
Cut the livers into bite-sized pieces. Keep in mind they will shrink slightly when cooked.
🕒 02:17
Thoroughly remove any blood clots from the cut surfaces of the livers.
🕒 02:28
Lightly rinse the livers and hearts under running water to wash away surface dirt and blood clots. Be careful not to over-wash; repeat 3-4 times. Tip: Fresh livers are not very gamey, so special pre-treatment like soaking in milk is unnecessary. A simple rinse to remove surface and internal blood clots is sufficient.
🕒 02:43
Thoroughly pat dry the washed livers and hearts with paper towels placed on a plate.
🕒 03:25
Cut the gizzards in half. Do not remove the silver skin, as it contributes to texture.
🕒 03:43
Finely chop the silver skin of the gizzards to cut them into smaller pieces.
🕒 04:04
In a cold pan (before turning on the heat), combine 3 tbsp soy sauce, 3 tbsp cooking sake (rice wine), 3 tbsp mirin (sweet rice wine), 2 tbsp sugar, and 50cc water. Bring to a simmer over low heat.
🕒 04:29
Add the pre-treated chicken livers and gizzards to the simmering sauce.
🕒 04:56
Increase heat to medium-high and bring back to a simmer, stirring gently.
🕒 05:08
Once simmering, cover with a piece of kitchen paper as a lid (otoshibuta), reduce heat to low, and cook for 4 minutes. Tip: Using kitchen paper as a lid makes skimming off scum easy as impurities stick to the paper.
🕒 05:22
After 4 minutes, turn off the heat, remove the kitchen paper lid, and discard the liquid by squeezing it out.
🕒 05:40
Temporarily remove the cooked livers and gizzards from the pan. Tip: Overcooking livers can cause them to become gamey or dry. Removing them temporarily helps maintain the correct level of doneness.
🕒 05:55
Return the cooking liquid to the pan and bring to a simmer over medium heat.
🕒 06:19
Simmer until the sauce thickens to a syrupy consistency, then reduce heat to low once it starts to thicken. Tip: Be careful not to over-reduce, as it can burn. If you're unsure about the consistency, reduce the heat further and simmer slowly.
🕒 06:32
Once the sauce has thickened properly, return the reserved livers and gizzards to the pan and coat them evenly with the sauce.
🕒 06:59
If the sauce becomes too thick, add a small amount of water to adjust. Do not add more soy sauce, as it will increase the saltiness.
🕒 07:07
Once the sauce is evenly coated and the liquid has mostly evaporated, it's ready. Transfer to a serving dish and garnish with the drained leek. Tip: To prevent the livers from becoming tough by over-soaking in the sauce, cook them partially first, then coat them in a concentrated sauce at the end. This is the key to a delicious result.
🕒 07:16