Chicken Motsuni ｜ Our Regional Cuisines

1. 【Preparation】
(1) Use only the red heart-shaped parts (two pieces) of the liver. Cut into bite-size pieces.
(2) Remove the white and pink parts that are connected to the gizzards and cut into bite-size pieces.
(3) Cut the hearts in half lengthwise and remove any clumps of blood.
(4) Cut the kinkan in half lengthwise and remove any connective tissue.
(5) Cut the himo into 3cm pieces.

2. Make a light brine from salt and water and wash the cut chicken innards thoroughly to remove any odor. Drain off the brine after washing.

3. Add the soy sauce and sugar to a frying pan and bring to a boil over high heat. If the sauce is too thick, add sake or water to thin it out.

4. When the sauce starts to bubble a little, add the chicken innards.

5. Combine gently and cover with a lid, stirring occasionally to prevent burning.
（The sauce is done when it sticks to the edge of the pan.)

6. Serve with lettuce, cooked shishito peppers, or other vegetables, as desired.