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Gizzard pickled in ginger and garlic | Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

Gizzard : 1 pack
にんにく : 1粒
生姜 : 適量
(A) Ponzu sauce : 大さじ4
(A) Sugar : 小さじ4
(A) Sesame oil : 大さじ2
(A) Chili round slices : a pinch
(A) Rubbed garlic : 1粒分
生姜千切り : 適量
ネギ : 適量

Time required

40minutes

Procedure

1) make sauce 00:44
Peel the ginger, cut it into strips and put it in a tupperware container.
Add (A) and mix.
2) boil gizzards 02:37
Boil water in a pot and add ginger peel.
Add the gizzards and boil again to remove the scum.
After removing the scum, reduce the heat to low and boil for 15 minutes.
3) wash gizzards with water 03:48
When the gizzards are boiled, soak them in water, wash them and drain them.
4) 砂肝を切って漬け込む 04:18
Slice the gizzard thinly, put it in a Tupperware and mix it.
Chill in the refrigerator for 15 minutes.
5) 盛り付ける 05:56
冷蔵庫から取り出して皿に盛り付け、ネギなどをのせたら完成。

Point

・Adding ginger peel when boiling gizzards has the effect of removing the smell.
・In the case of cold dishes like this recipe, there is no need to prepare gizzards. By leaving the white joint part, the texture becomes better.
・Raw gizzards are soft and difficult to cut, but boiled gizzards are easy to slice.
・Using a plastic bag or ziplock bag instead of a Tupperware bag to remove the air before pickling will keep the flavor and condition of the ingredients well.