Don’t make fun of it! This kind of thing is everywhere! (It looks delicious, so I’ll take it!)

Buchikoro Nabe

When I actually did it, it was quite strong, so I also added water to the alcohol and soy sauce.
If we’re going to do it, I want to include some thigh meat too.
It became a chicken hot pot!

Since a lot of oil comes out, it seems easier to eat if you reduce it before seasoning.

If we’re going to do it like this, shouldn’t we take the skin out for a moment and maybe want to give the green onion a bit of a sear too?

Isn’t it cooked in a pot?

Coating the bottom of the pot with sugar makes it delicious!

“Is it popular among young people? Is it easy to cook? We can make something like this too!!”
“No way! Are you mocking izakayas!?”
After getting really angry with Yamaoka and sending them away, I secretly hired them, and they became a popular menu item.
The happy president of an izakaya chain who pretends to have come up with the idea himself.

Haha!

Organs, right?

I’ve never eaten bird organs.

There is a kid that looks like a character from “Oishinbo”.

There are various chicken offals, but I wonder which part is good.
Hatsu? Liver? Kinkan?

Is it okay to treat gizzards as internal organs?

Personally, I prefer chicken giblets as yakitori.

It looks oily.

Indeed, the current izakayas offer everything from ramen to dessert at the end of the meal.
You’ve become able to eat just about everything, right…?

The hot pot served at a regular izakaya,
It feels like nothing more than garbage.
This chicken skin hot pot has a rich flavor and is delicious.

It seems that people will have mixed opinions about organ meats.

Considering what to serve at a casual pub.
I can’t help but feel that there is a disconnect between the level of the birds that Mr. Yamaoka and the others are imagining and what they actually smell like.

It looks like I’m going to have diarrhea.

It should be fine with green onions and sake.
I want to add ginger too.

This is a secret, but if you use sake and kelp broth, it will taste even better. Ajinomoto will work too.

While it’s the same with things like Kamonegi, leeks are often added with the expectation of a certain deodorizing effect.

Putting sugar at the bottom and roasting the skin and filling to create a sweet and savory flavor sounds really good.

It looks like it has a strong flavor, but if the flavor is diluted, I feel like the liver will be harder to eat… Hmm.

How much alcohol are you planning to mix in to assume you’re getting moisture?
The organs and the green onions probably won’t release that much moisture, right?

I’ve only really eaten bird innards like gizzard, liver, and heart…

Aren’t internal components not sold so casually?

Finally, let’s add some udon.

Will this really become a pot? Isn’t that asking too much?

There was a video reproducing the recipe, but they added quite a bit of alcohol.

They seem to sell liver, but do they sell gizzards?

Gizzard is relatively available for sale.
Maybe it’s hard to tell because I haven’t removed the silver skin?

It looks pretty delicious.

Hearts, liver, and gizzard are relatively sold at supermarkets.
I hardly ever see tamahimo, and I’ve never seen sekan sold in supermarkets.

The way to make it involves heating the chicken skin to release the fat and then using that to cook the meat, finishing with green onions and a dipping sauce, so it’s a cooking method similar to sukiyaki.

I don’t really like kumquats.
Yet it’s still more expensive than regular eggs.

The part with the kink and the fallopian tubes has a strange smell of blood, doesn’t it?

The taste seems like it could change depending on how much you grill the chicken skin.
It would be delicious when baked until crispy, and it would also be delicious even in the still somewhat soft stage.

I’m getting hungry.

It seems like it would go well with a spicy flavor; I feel like I’d enjoy drinking more.

If the organs are going to lose their odor, does that mean we need to use a typical amount of oil that would come from frying?

The organs look like a liver that is attached to a heart?

I’m hungry.

To cut off the temptation to add various things, it may be necessary to create an environment where only this ingredient is available.

I want to add napa cabbage.

It seems that a strong will is necessary to resist the desire to eat the crispy skin seasoned with salt on its own.

It’s like a quick version of simmered offal.
That’s delicious.