Sunagimo (Chicken Gizzard Skewers)

Ingredients

• 1 lb Chicken gizzards
• 1.5 teaspoons Coarse sea salt
• 2 tablespoons Sake
• 1 tablespoon Vegetable oil
• 4 pieces Lemon wedges
• 1 teaspoon Shichimi Togarashi (Japanese seven-spice)(optional)
• 0.25 teaspoon Garlic powder(optional)
• 8 sticks Bamboo skewers

Instructions

1. 1

   Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.

2. 2

   Clean the chicken gizzards by trimming off any excess silver skin or tough white connective tissue with a sharp knife.

3. 3

   Cut each gizzard in half or into bite-sized pieces of uniform thickness to ensure even cooking.

4. 4

   Place the gizzard pieces in a bowl and toss with sake, letting them marinate for 10 minutes to remove any gamey scent.

5. 5

   Pat the gizzards dry with paper towels and thread 4 to 5 pieces onto each bamboo skewer tightly.

6. 6

   Season both sides of the skewers generously with coarse sea salt and a light dusting of garlic powder if desired.

7. 7

   Heat a grill pan or outdoor grill to medium-high heat and lightly brush with vegetable oil.

8. 8

   Grill the skewers for 3 to 4 minutes per side until the exterior is crispy and the gizzards are cooked through but still crunchy.