Sunagimo Yakitori (Chicken Gizzard)

Ingredients

• 500 grams Chicken gizzards (Sunagimo)
• 1 teaspoon Coarse sea salt
• 1 tablespoon Sake (Japanese rice wine)
• 1 teaspoon Vegetable oil
• 0.5 teaspoon Shichimi Togarashi (seven-spice powder)(optional)
• 2 pieces Lemon wedges(optional)
• 10 pieces Bamboo skewers
• 2 cups Cold water

Instructions

1. 1

   Soak the bamboo skewers in cold water for at least 30 minutes to prevent them from burning during grilling.

2. 2

   Clean the chicken gizzards by removing any remaining silver skin or tough white connective tissue using a sharp knife.

3. 3

   Cut each gizzard lobe 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, then let sit for 10 minutes to neutralize any strong odors.

5. 5

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

6. 6

   Sprinkle the coarse sea salt evenly over both sides of the skewers right before cooking.

7. 7

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

8. 8

   Grill the skewers for 3 to 4 minutes per side until the edges are slightly charred and the texture is firm and crunchy.