Sunagimo (Chicken Gizzard Skewers)
Crunchy and textured chicken gizzards seasoned simply with salt to highlight their unique profile.
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Ingredients
- 1 lb Chicken gizzards
- 1 1/2 teaspoons Coarse sea salt
- 2 tablespoons Sake
- 1 tablespoon Vegetable oil
- 4 pieces Lemon wedges
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice)(optional)
- 1/4 teaspoon Garlic powder(optional)
- 8 sticks Bamboo skewers
Instructions
- 1
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- 2
Clean the chicken gizzards by trimming off any excess silver skin or tough white connective tissue with a sharp knife.
- 3
Cut each gizzard in half or into bite-sized pieces of uniform thickness to ensure even cooking.
- 4
Place the gizzard pieces in a bowl and toss with sake, letting them marinate for 10 minutes to remove any gamey scent.
- 5
Pat the gizzards dry with paper towels and thread 4 to 5 pieces onto each bamboo skewer tightly.
- 6
Season both sides of the skewers generously with coarse sea salt and a light dusting of garlic powder if desired.
- 7
Heat a grill pan or outdoor grill to medium-high heat and lightly brush with vegetable oil.
- 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.
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