Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi

• 300 grams Chicken livers (with the hearts)
• 200 grams Kumquats
• 2 tbsp Sake (for the boiling water)
• 2 tbsp * Soy sauce
• 2 tbsp *Mirin
• 1 tbsp *Sake
• 1 tbsp * Sugar
• 1 piece * Ginger (optional)

1. Prep the giblets.
2. Separate the livers and hearts with kitchen scissors.
3. Carefully remove all the white parts.
4. Cut the hearts in half and wash off the blood.
5. These are kumquats.
6. If they're connected, separate them.
7. Bring a pan of water to a boil, add the sake, and boil the livers and hearts for 3 minutes.
8. This removes their odor and makes them plump up.
9. Drain, and wash the giblets well.
10. Throw away the boiling water.
11. Put all the * ingredients in a pot and simmer until it's thickened a little.
12. Add the kumquats and parboiled giblets.
13. Simmer so that everything is well coated in the sauce, and it's done.
14. Variation: Stir fry the cooked giblets with bean sprouts and bok choy - this is delicious too.
15. I edited the top photo.

chicken livers, kumquats, water, mirin, sugar, ginger

Taken from cookpad.com/us/recipes/169665-sweet-and-salty-simmered-chicken-giblets-a-regional-speciality-from-yamanashi (may not work)