White part of a Japanese leek very thinly shredded
For parboiling the gizzards:
Green part of a Japanese leek
1 stalk worth
The simmering sauce:
Usukuchi soy sauce
Score the gizzards vertically and horizontally. This makes them cook faster and absorb the flavors better.
Put the ginger and the green part of a leek in a pan with cold water. Bring to a boil, then add the gizzards. Parboil to remove their gamy odor, then rinse in cold water.
Put the parboiled and rinsed gizzards in a pan with the sauce ingredients and garlic, and start cooking. The gizzards are cooked from cold this time (rather than putting them in boiling liquid as in the previous step).
When the pan comes to a boil, turn the heat down and simmer for 10 minutes while skimming off the scum.
Add sesame oil to finish, season with salt and pepper, and transfer to a serving bowl. Garnish with grilled leek and shredded white leek.
Done! Serve with a glass of potato shochu diluted with hot water!
Story Behind this Recipe
I love this chicken gizzard recipe. Chicken gizzards are cheap, have great texture, and are delicious. I love them.
Parboil the gizzards to remove their gamy odor in Step 2 starting with boiling water. To simmer them in Step 3, start with cold water. The soup that comes out of the gizzards combined with the fragrance of the garlic is so good!