Marinated “Sunagimo” Chicken Gizzard with doubanjiang

Spicy and hot dish is good for summer season.

I would want to eat chicken gizzard occasionally because of that characteristic texture.

Sunagimo, Chicken gizzard

 

It is called “Sunagimo” in Japanese, written “砂肝” literally “sand liver”

 

Cut them in half, and put a notch.
Then blanch in boiling water with sliced ginger and sake.

 

Marinate them in sauce, blended with soy sauce, doubanjiang, sesame oil, sasame, finely chopped ginger and garlic.
Marinated "Sunagimo" Chicken Gizzard with doubanjiang
Serve them with “Shiraga-Negi” topping.
Marinated "Sunagimo" Chicken Gizzard with doubanjiang

・Sunagimo
is a chicken gizzard.  砂肝(すなぎも) literally “sand liver”
・Shiraga-Negi
is shredded long green onion very thinly, that is used white part only.  白髪葱(しらがねぎ) literally “gray hair onion”