Superb Chicken Gizzards
- 8 pieces Gizzard
- 5 cm Japanese leek (the green part)
- 3 tbsp Coarse salt
- 5 slice Ginger
- 1 dash The white part of a Japanese leek, finely julienned
- 1 Ponzu
- 1 Ground maple
- 1 dash Green onions or scallions
- Soak the gizzards in water for about 10 minutes.
- Pat the gizzards dry, then sprinkle with a generous amount of salt.
- Mix together the leeks and ginger and rub well into the gizzards.
- Put into a plastic bag, then let sit in the refrigerator for 1 week.
- (It's best if you put it under something.)
- Let it sit for 1 week while rubbing from time to time.
- If you want it sooner, about 3 days will suffice.
- After a week has passed, wash in a generous amount of boiling water.
- Boil for about 30 minutes over low heat.
- Once boiled, quickly cool with cold water.
- Cut into 1 mm thick slices, then transfer to a plate.
- Cut the white part of the leek and the onion into small pieces, place atop the gizzards, and enjoy!
- Drizzle on some ponzu sauce to taste!
gizzard, salt, ginger, ponzu, ground maple, green onions
Taken from cookpad.com/us/recipes/148725-superb-chicken-gizzards (may not work)