SUNAGIMO AMAKARANI: SIMMERED CHICKEN GIZZARD IN SOY SAUCE
AMAKARANI (甘辛煮) is a traditional cooking method in Japanese cuisine that simmers ingredients in the sauce mainly based on sugar and soy sauce. Chicken gizzards in Japanese are "SUNAGIMO" so this dish is called "SUNAGIMO NO AMAKARANI" and also a popular dish as a nibble for beer, sake, and whiskey highball! Sweet, tangy, and sharp soy sauce flavor with a fresh ginge hint. It can be served right away, yet, the next day is much more delicious.
- 1 lb Chicken gizzards
- 2 tbsp dark soy sauce *kikkoman
- 2 tbsp Japanese sake or white wine
- ½-1 cup water
- freshly grated ginger to taste
- Prepare chicken gizzards. Clean, trim, and cut smaller sizes if desired.
- Bring sake and sugar to a boil over medium heat, then add water and soy sauce.
- Once the sauce is boiled, add chicken gizzards and freshly ground ginger.
- Simmer the gizzards over medium heat (still you see the sauce boiling) and put otoshibuta or kitchen paper over the gizzards, for 20 minutes. *Add water if the sauce is boiled off. *WHAT'S OTOSHIBUTA (HOW TO MAKE OTOSHUBTA)
- Turn off the heat and let it cool.
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