Chicken Gizzards Panfried with Leek-Salt Sauce
8 Chicken gizzards
1 dash The white part of a Japanese leek, finely julienned
5 cm The white part of a Japanese leek
2 pinch Salt
1 tsp Sesame oil
1 clove Garlic
1 tbsp Lemon juice (bottled is fine)
1 tbsp Mirin
1 Toasted sesame seeds
Sprinkle the gizzards generously with salt, and rub it in lightly. Leave the gizzards in a colander or sieve for about 20 minutes to drain the gamy odor.
Finely chop the leek and grate the garlic. Put the leek-salt sauce ingredients in a small bowl and mix well.
After 20 minutes, rinse the gizzards with water and pat dry. Cut the gizzards in half, and slice off the white skin like part on the outside.
Cut a slit lengthwise down the gizzards after removing the skin-like part, and score them several times the other way too. This makes them cook easier, and the sauce will stick better too.
Heat up a frying pan without adding any oil, and stir fry the gizzards. Press down with a spatula to cook them through.
When the gizzards are cooked, put them in the salt-leek sauce and mix well. Cool the frying pan down a bit.
Return the gizzards to the slightly cooled fryig pan, and stir fry over low heat for about 10 seconds to take the edge off the garlic and leek.
Transfer to a serving plate, and garnish with the shredded white leek.
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