Sunagimo Yakitori (Chicken Gizzard)
Crunchy chicken gizzard skewers seasoned simply with salt to highlight the unique texture.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 500 grams Chicken gizzards (Sunagimo)
- 1 teaspoon Coarse sea salt
- 1 tablespoon Sake (Japanese rice wine)
- 1 teaspoon Vegetable oil
- 1/2 teaspoon Shichimi Togarashi (seven-spice powder)(optional)
- 2 pieces Lemon wedges(optional)
- 10 pieces Bamboo skewers
- 2 cups Cold water
Instructions
- 1
Soak the bamboo skewers in cold water for at least 30 minutes to prevent them from burning during grilling.
- 2
Clean the chicken gizzards by removing any remaining silver skin or tough white connective tissue using a sharp knife.
- 3
Cut each gizzard lobe 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, then let sit for 10 minutes to neutralize any strong odors.
- 5
Pat the gizzards dry with paper towels and thread 4 to 5 pieces onto each soaked bamboo skewer.
- 6
Sprinkle the coarse sea salt evenly over both sides of the skewers right before cooking.
- 7
Heat a grill pan or broiler to medium-high heat and lightly brush with vegetable oil.
- 8
Grill the skewers for 3 to 4 minutes per side until the edges are slightly charred and the texture is firm and crunchy.
Ratings & Reviews
No ratings yet
