甲府鳥もつ煮 #shorts

甲府鳥もつ煮 #shorts

Chicken liver: Cut into bite-sized pieces. For the hearts, you can clean and open them, but I personally prefer using them as they are. Gizzards: You can remove the silverskin, but that’s optional. Using them as they are feels like paying respect to the ingredients. Pour boiling water over them. Into the pot: Chop some ginger. Add sugar, water, sake, and soy sauce. Turn the heat to high and let it boil vigorously. Meanwhile, boil some quail eggs. Once boiled, peel the shells off the quail eggs. Add them to the pot and let them simmer. If you have time, prepare some shredded white scallions. Scallions pair well to begin with. Remove most of the simmering liquid into a separate container. Of course, the remaining liquid can be used for other dishes. Return the pot to the heat, reduce the liquid, and give it a glossy finish. Serve it in a bowl. “Itadakimasu!” Ah, there’s no doubt—this is absolutely the best! At this point, I could eat dozens of bowls of rice. It’s so delicious, you just want to declare it without hesitation! Try cooking Kofu’s giblet stew!

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このもつ煮さえあれば、ご飯を何十杯でも喰える。　ついそう断言したくなる美味しさを秘めている。

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