I’ve only seen bird organs like liver and heart.

Chicken gizzard?

The chirping (esophagus) is… not an internal organ?

The easier ones to get are the liver and heart, but just those don’t seem very appetizing, and it seems like it would take some effort to get rid of the odor…

I want to add sugar too.

The skin is tastier when it’s simmered and becomes tender.

It doesn’t seem to be a decorative cord, so where could it be?

It seems there are types of white livers that can become like foie gras even with levers.

Looks delicious.

No, dengaku skewers are delicious.

I’ve been eating chicken a lot lately, it’s delicious.

For young people

For now, it seems like you could just put your favorite ingredients into the boiled chicken skin and it would work.

I wonder if chicken intestines are sold for food.

Is salmonella really that bad after all?

Chicken skin has become more expensive compared to the past.

http://luckyclover7.blog27.fc2.com/blog-entry-507.html

There are people who have recreated it.

Eat kumquats, eat kumquats!

If you don’t add water, it just becomes a hot pot with sake and soy sauce.

Hormone processing is a hassle, especially when watching the reproduction.

Recently, there are many stores that do the prep work, so I guess it will be okay somehow?

Considering the preparation of the organs, it’s really not easy at all.

It’s easier to just put in the meat normally, right?

Even the pork heart sold for grilling was delicious, so it should be manageable even if it’s somewhat random.

Eating liver makes you feel the taste of health.

I quite like it because it goes well with rice, but it’s bad for my health if I eat too much…

That’s dipping sauce.

You rarely see bird organs other than liver and gizzards unless you go to a specialty store…

Since mentsuyu is too versatile, I sometimes seal it away.

I’ll try my best with just sake, soy sauce, and sugar.

However, the dipping sauce is more delicious.

Don’t you see kumquats often?

I only had a terrible image of chicken liver, but the chicken liver stew served as a starter at a izakaya the other day was incredibly delicious.

If it’s freshly made and cooked well, it can be that delicious.

Chicken skin is seriously delicious.

Too high in fat.

Chicken neck is also good.

Too high in fat.

In supermarkets, they sell hearts and livers as “liver,” so that’s probably it.

It must be a part of the internal organs that doesn’t have a strong flavor.

The digestive organs and heart are mostly muscle, so they should be able to go into the pot just like meat with a simple wash.

The kidneys and liver are dominated by flavor in an instant.

Frying just the chicken skin seems like it will splatter grease everywhere.

It’s a staple at home to turn the leeks in the picture into onions.

It’s making a simple appeal and not talking about the essence, so it probably isn’t a part with blood.

The liver and sweetly processed heart give off an intense bitterness that can be overwhelming.

Is it no good to parboil it and remove the scum like beef tendon?

I think that although akuto looks bad, it doesn’t really interfere with the taste that much.

The flavor of the liver is extraordinary.

Even just a little blood on the chicken thigh can dominate its flavor.

It seems like it would take time to prepare for something to be served at a drinking establishment.

The impurities from offal and sinews smell extremely bad if they haven’t been parboiled.

There are some people who like that, but it’s too rare.

Those who think that they don’t need to remove bitterness because the store’s pre-processing is perfect and the food is already boiled create endless problems.

It doesn’t have to be all birds, after all.

Shall I try making it with inexpensive hormones?

Then the lever is fine with chicken thigh! A regular chicken hot pot is ready!

I love chicken skin, but isn’t the price of the skin quietly going up?

I saw a similar hot pot recipe using chicken drumsticks somewhere.

The preparation is too much trouble…

No matter how I think about it, this is not a dish that amateurs should attempt.

If you have a very rough method for handling chicken liver, soak it in sake for about 5 minutes, then throw it into boiling water for about 30 seconds before taking it out.

While some of the good flavor may escape, the unpleasant odor is almost completely eliminated with this.

Give up on the evil.

Considering it normally, the internal organs are impossible.

I thought there was some special pre-processing, but it seems even an amateur can do it, though it’s a bit forced.

I once dried it out completely to make chi-yu, but it really didn’t taste good at all.

After all, the skin has to be chewy for it to be good.

Is it okay with the skin attached to the chicken breast?

It’s really important to remove the sliminess by rubbing it with salt or dusting it with flour.

Wasn’t that reproduced at Kenta’s diner?

Is there a pack sold with chicken entrails and meat all together for hot pot?

The other day, I bought bonjiri at the supermarket and learned for the first time that it has bones.

You’re carefully removing it, huh…

I’ve never seen it.

I have fish, though.

Bonjiri is cheap, but the preparation process is really annoying.

They say to remove the oil container because it smells.

I was eating it just like that without knowing.

I feel like this menu was once rejected by the izakaya manager but then somehow got adopted in the end.

What organ is this on the plate? It’s just a picture.

Well, I guess that’s pretty casual.

Or maybe they cut out a lot from the materials.

If there are no bird entrails, water will do.

Yeah, I’ve done it normally, but it tastes good even without doing anything particularly difficult, as shown in the thread image.

Using the chicken skin, liver, and heart sold in packs at the supermarket almost as they are.

I just rinsed off a bit of the blood and what was bothering me.

The greasiness and smell won’t be completely gone, but the flavor of the green onions is stronger.

It’s a level that doesn’t matter for people who normally eat motsu-nikomi or horumon.

The internal organs are miso… miso solves everything… but it might be a no-go for the concept of the thread image.

It seems like it would be too strong with just soy sauce, so can I add some sugar?

Well, isn’t it good to use easily accessible ingredients like liver or gizzards?

Soaking liver in saltwater for 30 minutes is the most efficient way to prepare it.

The evaluation of internal organs changes drastically depending on whether there is a nearby butcher shop.

In some cases, it’s the best.

There is one store that serves a dish called “trimotsu,” where they pack in a mix of liver and various other parts.

In short, it looks like an ajillo with chicken oil, so it seems tasty with gizzards too.

Some want to add sugar, but when you cook the alcohol, it becomes quite sweet.

I often misjudge because I didn’t expect it to be this sweet.

If you add sugar, it will naturally taste like sukiyaki or nikujaga, that sort of flavor.

Don’t try to be clever when making your first dish.

Make it according to the recipe.

It’s fine to try my own way next time.

The umami flavor is quite sufficient because the chicken itself provides a lot of broth.

Is this recipe easy?

Isn’t the difficulty high?

This story made it sound like something like vanilla milk would be delicious.

Kinkan and sand gizzards are probably easy to find, right?

When I was a child, I only ate chicken skin and didn’t want to eat the meat.

The skin is too delicious.

Since it’s about an izakaya chain, I think it’s acceptable if there are some ingredients that are a bit hard to find at supermarkets.

How about chicken thighs instead of organ meat?

The pot in the image uses good chicken, so it’s important to prepare it properly.

It’s pretty easy if you ask either one at the butcher shop.