Sunagimo yakitori (chicken gizzards)

Ingredients

• 600 g fresh chicken gizzards (sunagimo)
• 2 tbsp Japanese cooking sake
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp high-oleic sunflower oil
• 1 piece lemon
• 1 tsp shichimi togarashi (Japanese seven-spice blend)

Method

1. Soak the bamboo skewers in warm water for 30 minutes to keep them from charring or burning over the grill.
2. Rinse the fresh chicken gizzards under cold running water, then pat them thoroughly dry with paper towels.
3. Cut each gizzard into two distinct lobes along the middle connective tissue. Using a sharp knife, slide the blade under the bluish-silver skin and trim off this tough membrane from both sides, leaving only the tender red muscle.
4. Make two 2 mm deep shallow slits across the surface of each piece to promote even cooking without cutting through.
5. Thread the gizzard pieces tightly onto the bamboo skewers, piercing through the thickest part of the meat so they do not spin during grilling.
6. Lightly brush the skewers with cooking sake, season evenly on all sides with fine sea salt, and finish with a light grind of black pepper.
7. Preheat a cast-iron grill pan or grill over high heat for 5 minutes to reach around 450 °F (230 °C), then lightly oil the grates using a clean cloth dipped in high-oleic sunflower oil.
8. Lay the skewers on the smoking hot grill and sear for 8 to 10 minutes total, turning every 2 minutes, until nicely charred and sizzling, and an instant-read thermometer reads at least 165 °F (74 °C) in the center.
9. Let the skewers rest for 2 minutes on a warm wire rack before serving.
10. Arrange the skewers on a warm platter, garnish with lemon wedges, and serve with shichimi togarashi on the side for sprinkling at the table.

Nutrition

Per serving

Energy

220.1 kcal

Protein

35.54 g

Carbohydrate

4.1 g

Fat

6.18 g

Fibre

1.31 g

Calcium

22.81 mg

Iron

3.89 mg

Magnesium

24.56 mg