# Chicken Motsuni ｜ Our Regional Cuisines

**Cuisine Name**: Chicken Motsuni

**Region**: Our Regional Cuisines

## Main Lore Areas
Kofu City

## Main Ingredients Used
Chicken liver, gizzard, heart, kinkan (unlaid eggs), himo (fallopian tubes), soy sauce, sugar, sake

## History, Origin, and Related Events
“Chicken Motsuni“ is a dish made from chicken innards such as liver, gizzard, heart, kinkan (unlaid eggs), and himo (fallopian tubes), simmered in a sweet soy-based sauce. Around 1950, shortly after the end of WWII, the second-generation owner of Okuto Honten Kunimoten, a soba noodle restaurant established in 1913 in Kofu City, was asked by a butcher if there was anything he could do with the chicken parts that were thrown away. At that time, there was still a shortage of food, and after much trial and error to make a cheap and tasty dish, he developed Chicken Motsuni, which was simmered in soy sauce and sugar, both of which were precious commodities at that time. The sweet-salty flavor goes well with alcohol and is the perfect topping for rice, making the dish a staple at izakaya, set menu restaurants, and soba noodle restaurants, and a favorite of Kofu residents. Although “Motsuni” usually refers to a soup dish that has been simmered for a long time, Chicken Motsuni is made in a unique way by quickly braising chicken liver and other ingredients in a small amount of sauce over a high flame to lock in the flavor and sweetness of the chicken innards. The origin of the name of the ingredient “kinkan” is also interesting.

## Opportunities and Times of Eating Habits
Chicken Motsuni is eaten all year round, regardless of the season.

## How to Eat
Remove excess parts from the liver, gizzard, heart, kinkan, and himo, and cut each part into bite-size pieces. Wash thoroughly in lightly salted water and drain off the brine. In a frying pan, bring the soy sauce and sugar to a boil over high heat, adding a little sake or water if it is too thick. When the sauce starts to bubble a little, add the chicken innards, combine gently, and cover. Stir occasionally to prevent burning. When the sauce begins to stick to the edge of the pan, it is ready to serve. Serve with lettuce, cooked shishito peppers, or other vegetables, as desired.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Chicken Motsuni is a staple menu item at soba noodle restaurants, hoto noodle restaurants, set menu restaurants, and other establishments, and can also be purchased at supermarkets in the prepared food section. In addition, since 2008, Chicken Motsuni has been promoted nationwide as a B-class gourmet dish from Kofu by the “Connecting Through Chicken Motsuni Taskforce,” a voluntary community revitalization group formed by young employees of Kofu City Hall. The dish has also been widely featured in the media, with online orders being received from outside of Yamanashi Prefecture.

## Ingredients
- Chicken liver: 300g
- Chicken gizzard: 250g
- Chicken hearts: 50g
- Kinkan (unlaid eggs): 50g
- Himo (fallopian tubes): 50g
- Soy sauce: 1／2 cup (100 ml)
- Sugar: 100g
- Sake: A little
- Water: A little
- Lettuce: To your liking
- Shishito peppers: To your liking

## Recipe
1. 1. 【Preparation】(1) Use only the red heart-shaped parts (two pieces) of the liver. Cut into bite-size pieces.(2) Remove the white and pink parts that are connected to the gizzards and cut into bite-size pieces.(3) Cut the hearts in half lengthwise and remove any clumps of blood.(4) Cut the kinkan in half lengthwise and remove any connective tissue.(5) Cut the himo into 3cm pieces.
2. 2. Make a light brine from salt and water and wash the cut chicken innards thoroughly to remove any odor. Drain off the brine after washing.
3. 3. Add the soy sauce and sugar to a frying pan and bring to a boil over high heat. If the sauce is too thick, add sake or water to thin it out.
4. 4. When the sauce starts to bubble a little, add the chicken innards.
5. 5. Combine gently and cover with a lid, stirring occasionally to prevent burning.（The sauce is done when it sticks to the edge of the pan.)
6. 6. Serve with lettuce, cooked shishito peppers, or other vegetables, as desired.

## Provider Information
provider : Recipe provided by: Yamanashi Cuisine Marugoto Taiken Handbook

![Image](Not found)