Chicken Giblets Simmered with Butter

Chicken Giblets Simmered with Butter

Once the giblets are pre-treated, the rest is easy.
I gave the giblets a butter flavor instead of the usual ginger.


Chicken liver
300 g
2 tablespoons
3 tablespoons
Soy sauce
3 tablespoons
3 tablespoons
2 tablespoons


1. Preliminaries: Cut off the white portions, veins and so on from the giblets.
2. Let soak in water for a bit, and wash off all of the chicken blood.
3. Melt butter in a pot, add the giblets and saute.
4. Once they have lightly cooked through, add all of the ingredients aside from the mirin, and boil over a low heat for about 15 minutes.
5. Finally, add the mirin, increase to a medium heat, boil to add a glaze to the giblets, and it is done .

Story Behind this Recipe

I liked simmered chicken giblets, but they always taste like ginger...
I just so happened to be out of ginger, so I tried butter instead, and the giblets turned out delicious without having any gamy flavor.