Sunagimo yakitori

Method

1. 1 Peel off all the silvery membranes clinging to the outside of the chicken gizzard, leaving behind a tough piece that cannot be bitten.
2. 2 Score the outer surface of the chicken gizzard diagonally to create squares so that the piece expands when heated.
3. 3 Toss with salt, pepper, and sake, then let stand for 30 minutes.
4. 4 Skewer two pieces onto each skewer with the notched side facing outwards.
5. 5 Grill over high heat for only 5 minutes, rotating every 90 seconds.
6. 6 Grilled chicken gizzards should be cooked quickly over high heat to achieve a crispy texture; grilling them for too long will make them tough and chewy.

With an appliance

• Charcoal grill 35 min

  Grill over charcoal, keeping the grill 8 cm away from the grate, for 5 minutes, rotating every 90 seconds; close and fast heat is key.