Yakitori – Gizzard (Sunagimo)
Dense, chewy gizzard with a satisfying snap — slow grilling is the secret to getting these exactly right.
Ingredients
| 12 oz | 340 g | chicken gizzards, trimmed and cleaned |
| 1 tablespoon | 15 ml | sake (for blanching) |
| 2 tablespoons | 30 ml | soy sauce |
| 2 tablespoons | 30 ml | mirin |
| 1 tablespoon | 15 ml | sake |
| 1 teaspoon | 5 ml | sugar |
| — | bamboo skewers, soaked |
Instructions
- Blanch gizzards in boiling water with sake for 2 minutes. Drain and pat dry.
- Cut larger gizzards in half. Thread 4–5 pieces per skewer.
- Grill over medium-high heat for 3–4 minutes per side.
- Brush with tare glaze in the last minute.
- Gizzards are done when firm with no pink remaining and with charred edges.