Traditional sunagimo itame with garlic and scallions

Ingredients

• 500 g fresh raw chicken gizzards
• 1 bunch fresh scallions
• 4 cloves white garlic cloves
• 2 tbsp toasted sesame oil
• 2 tbsp Japanese cooking sake
• 1 tbsp classic Japanese soy sauce (koikuchi shoyu)
• 1/2 tsp fine salt
• 1 pinch ground black pepper
• 1 tsp toasted white sesame seeds

Method

1. Cut each chicken gizzard in half along the central membrane to separate the two lobes.
2. Remove the thick silverskin on the outer sides using a sharp paring knife, then make three to four shallow parallel scores on the rounded side of each piece to help them cook evenly and absorb the juices.
3. Thoroughly pat the prepared gizzard pieces dry with paper towels to ensure a clean sear when sauteing.
4. Peel the white garlic cloves and thinly slice them.
5. Wash the fresh scallions, separate the whites from the greens, then slice the whites on a bias into pieces about two centimeters long and finely chop the green parts to save for garnish.
6. Heat the toasted sesame oil in a large skillet or wok over medium heat.
7. Add the sliced garlic to the hot oil and gently fry for about one minute, until fragrant and lightly golden but not browned.
8. Increase the heat to high, then immediately add the gizzards and the white scallion pieces to the pan.
9. Sear, stirring constantly, for three to four minutes, until the scored marks on the gizzards open up, the meat is no longer pink, and the edges begin to brown.
10. Season with fine salt and ground black pepper, then pour the Japanese cooking sake around the hot edges of the pan to deglaze the juices with a sharp hiss.
11. Add the classic Japanese soy sauce, then saute vigorously for one more minute to glaze the pieces until the liquid has almost completely evaporated.
12. Remove from the heat immediately to preserve the firm and springy texture of the gizzards.
13. Transfer to a warm platter, sprinkle with the reserved chopped scallion greens and toasted white sesame seeds, and serve immediately.

Nutrition

Per serving

Energy

234.3 kcal

Protein

30.43 g

Carbohydrate

3.66 g

Fat

10.13 g

Fibre

0.93 g

Calcium

51.15 mg

Iron

3.74 mg

Magnesium

31.88 mg