Photograph of the finished Sunagimo yakitori

Japan · Xiên mề gà nướng muối Sunagimo

Sunagimo yakitori

35 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken gizzards Chicken gizzards 1.2 kg
  • Photograph of Coarse salt Coarse salt 40 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Lime Lime 4
  • Photograph of Cooking sake Cooking sake 80 ml
  • Photograph of Sesame oil Sesame oil 48 ml
  • Photograph of Spring onion Spring onion 100 g

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.

Start cooking