・Kofu Chicken Motsuni Retort (180g) x 1 pack

・Rice x 200g (about 1.5 servings)

・Sesame seeds × appropriate amount

1. Heat the retort pouch of Kofu Chicken Motsuni in a hot water bath for about 5 minutes.

② Place the cooked rice in a bowl.

3) Pour the warmed Kofu Chicken Offal Stew retort pouch over the rice in a bowl.

④Finally, sprinkle sesame seeds on top and it's done!

First, heat the stewed chicken giblets in a water bath, then simmer them in a frying pan to remove any excess liquid so they don't burn. Then serve the dish on top of rice for a richer, more delicious taste.

・Kofu Chicken Motsuni Retort (180g) x 1 pack

・120g soba noodles (dried noodles are also acceptable)

・Mentsuyu (noodle soup) x appropriate amount

*For noodle soup, use 3 tablespoons soy sauce, 3 tablespoons mirin , 1 tablespoon sake, and 1 teaspoon powdered dashi.

・Hot water x 300cc

・Mitsuba × your choice

1. Add the retort Kofu Chicken Motsuni (offal stew) including the juices to 300cc of hot water.

② Add the noodle soup to the soup made in ①, tasting as you go.

③ Boil the soba noodles. *If you are using boiled noodles, simply place them in the soup made in step ②.

④Add soba noodles to the soup and top with mitsuba.

Please note that since the chicken giblets stew contains flavored broth, adding the noodle soup first may make the flavor too strong.

Recommended toppings include Japanese pepper and yuzu.

・1 pack of Kofu Chicken Motsuni Retort (180g) ・Half a bunch of Chinese chives

・1 garlic clove ・Salad oil × appropriate amount

1. Heat the retort pouch of Kofu Chicken Motsuni in a hot water bath for about 5 minutes.

② Finely chop one garlic clove and fry in a frying pan.

③Cut the chives into pieces about 3-4cm long and fry.
3. When the chives have softened a little, add the pre-cooked Kofu Chicken Offal Stew that has been warmed in a hot water bath, along with the broth, and mix quickly to finish.

The chives are cooked until soft, but be careful not to overcook them. The stewed chicken offal is warmed in a water bath, so you can enjoy it by simply mixing it with other ingredients.

・1 pack of Kofu Chicken Motsuni retort (180g) ・4 medium to large potatoes (500g-600g)
・Salt × appropriate amount ・Egg × 1 ・Weak flour × appropriate amount ・Bread crumbs × appropriate amount ・Salad oil × appropriate amount

1. Add a heaping teaspoon of salt to water that is enough to cover the potatoes, and boil them with the skin on (until they are hard enough to pierce with a skewer).
2) Peel the potatoes and mash them with a potato masher or curry spoon.
3. Take out the offal from the Kofu Chicken Motsuni and roughly chop it. (Do not discard the juice.)
④ Put ② and ③ in a bowl and mix evenly. Add the reserved cooking liquid until it is not completely covered, mix, and leave for 8 to 10 minutes.
⑤ Apply salad oil to your hands and shape ④ into a ball.
⑥Dip in flour, then egg, then breadcrumbs.
⑦Fry in 170℃ oil for about 3 minutes until golden brown and then it's done.

If you use Danshaku potatoes, they will be fluffy. If you mash them while leaving chunks of potatoes, they will have a fluffy texture! If you mash them well, they will have a smooth texture.

The deliciousness of the stewed chicken offal is just like rice cooked in a pot!

☆Ingredients (1 serving)

・Kofu Chicken Motsuni Retort (180g) x 1 pack

・3 cups of rice

・Mitsuba × your choice

☆How to make

1. Rinse 3 cups of rice with water.

② Add 2.5 cups of water to the rice from ①.

③Add the entire broth from the retort Kofu Chicken Offal Stew to the rice in water.

④ Stir the rice added in step ③ lightly so that the stewed chicken giblets and rice are well mixed.

⑤Once cooked, top with mitsuba and it's done.

Tips and tricks

If you like a stronger flavor, add two packs of retort chicken offal stew to the rice and cook four cups of rice to create a slightly stronger flavor.

It also tastes better if you add carrots, fried tofu, shiitake mushrooms, and other mushrooms to the rice.