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.
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.
is a chicken gizzard. 砂肝（すなぎも） literally “sand liver”
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”