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

1. Soak the gizzards in water for about 10 minutes.
2. Pat the gizzards dry, then sprinkle with a generous amount of salt.
3. Mix together the leeks and ginger and rub well into the gizzards.
4. Put into a plastic bag, then let sit in the refrigerator for 1 week.
5. (It's best if you put it under something.)
6. Let it sit for 1 week while rubbing from time to time.
7. If you want it sooner, about 3 days will suffice.
8. After a week has passed, wash in a generous amount of boiling water.
9. Boil for about 30 minutes over low heat.
10. Once boiled, quickly cool with cold water.
11. Cut into 1 mm thick slices, then transfer to a plate.
12. Cut the white part of the leek and the onion into small pieces, place atop the gizzards, and enjoy!
13. 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)