In many countries, giblets are a part of home cooking. This is a Japanese style stewed giblets recipe.
I used livers, hearts, and gizzards, but only one or two parts can be used as well. Personally, I love to have more than three parts, so that I can enjoy the difference of texture while eating.
In Japan, unlaid (immature) eggs and fallopian tubes are also included in this recipe, but I couldn’t find them at grocery stores in my neighborhood. If you can get them, go ahead and use them. Separate eggs individually, and chop fallopian tunes in 1″. And wash and cook with the other parts.
This is a typical Japanese style pub (nomiya or izakaya) food. Japanese style stewed giblets are perfect accompaniment of sake or beer.