Preliminaries: Cut off the white portions, veins and so on from the giblets.
Let soak in water for a bit, and wash off all of the chicken blood.
Melt butter in a pot, add the giblets and saute.
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.
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.
If you wash off all of the blood and remove any veins and so on, the giblets won't have a funny odor even if you don't use ginger. The giblets will toughen if you cook them for too long.