Offal and poultry meat marinade sauce  Japanese sauces
  • Offal and poultry meat marinade sauce  Japanese sauces

Offal and poultry meat marinade sauce

Offal and poultry meat marinade sauce

Réference : NISMEA

Tax included

Many stalls in markets, places of events or even small street restaurants in Japan specialize in the cooking of poultry giblets. Livers, hearts, gizzards take on another dimension and become real delicacies. The secret lies in a marinade made from cane sugar and full-bodied soy sauce.

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You can use it for cooking giblets from chicken, duck, turkey or guinea fowl, as well as for rabbit livers and kidneys or for delicious chicken or pork chunks.

A simple recipe :
300g chicken livers + hearts + gizzards
Cut the livers, gizzards, hearts into pieces.
Throw them in the pan and brown them with 85g of offal and poultry meat marinade sauce over high heat.
Stir from time to time.
After a few minutes, the organ meats release liquid. It's normal. Mix well.
Leave to reduce for about ten minutes.
Everything is ready to eat when the liquid is completely reduced.
Serve with a green salad, cherry tomatoes, minced fresh onions.

Yamanashi, Japan
420 g net
PET bottle
raw cane sugar, soy sauce (soy, wheat, salt), water
protected from light and heat
Nutritional values
Per 100 g : energy 245 kcal (1042 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 57,5g, of which sugars 54,9g ; protein 3,8g ; salt 7,122g.
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