Local shichimi chili pepper powder (black chili pepper) This is important
Leek and ginger scraps, sake
a small amount
These are the ingredients. (From left to right: Green section of Japanese leek, salt, sesame oil, gizzards, white section of Japanese leek, ginger scraps.)
Roughly chop the leek!!
(Photo Translation: Slice a cross into the white section of the leek and roughly chop it up)
Remove the stringy part from the gizzards and cut them in half. I like the texture of the skin, so I leave it on.
Place the green section of the leek and the ginger skins, etc. into a pot and bring to a boil. Add the sake. Then add the gizzards.
(Photo Translate Top: I used ginger skins and the green part of a Japanese leek. I added 2 tablespoons of sake.
Bottom: Let it boil like this for 1 minute.)
Once the scum rises to the top, let it boil for 1 minute. Pour into a colander to drain the water and rinse with hot water. Wipe off the excess moisture. Make sure to thoroughly wipe off the excess moisture at this point.
While still hot, rub with some salt. Mix with the white section of the leek and thinly drizzle with sesame oil.
This is the black chili pepper powder that I used. Use lots of it! Or just use as much as you want.
Story Behind this Recipe
I added richly flavored sesame oil to lightly colored ingredients. The salt and the black chili pepper powder really brings out the flavors of the ingredients. This is great for people who like aromatic dishes.
It's a quick dish, so how about trying it for tonight's drinking snack?
This black chili pepper powder that I used contains richly flavored golden chili peppers, white and black sesame seeds, Japanese sansho pepper, hemp, dried perilla, aonori, etc. It has a refreshing piercing spiciness and goes very well with gizzards. It doesn't go very well with soy sauce flavored things, but goes great with salty dishes.