Yakitori Cutting Techniques 5: Zuri/Sunazuri/Sunagimo/Gizzards


Gizzards are the two sticks in front. The back two are liver.


Looking at my friends Island Vittles and Skewer It! blogs on yakitori I decided to start a series on that worldwide known Japanese specialty that is “Yakitori/焼き鳥/”Grilled Chicken”.
I hope that this series of postings on various basic recipes will help her and all other foodies interested in that simple, healthy and so delicious delicacy!

This particular series will deal with the cutting techniques which should help you make your own yakitori at home!

Bear in mind than some ingredients such as skin or gizzards might not be considered proper or healthy in some cultures!

Yakitori Cutting Techniques 5: Zuri/Sunazuri/sunagimo/Gizzards:

First clean the gizzards in fresh running cold water.
Cut out the red parts on both sides, left and right as shown in picture and discard.

Cut in half as shown above.

Cut off as much as you can of the hard skin as shown above. A bit difficult, I agree, but ry to cut out and discard only the hard white part. Well, as much as you can!

Pass the stick through each cut folded in two with the white part inside as shown above. This will prevent the gizzards from folding out. Count 3 to each stick.

Here you are!

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento. Island Vittles, Skewer It!

Please check the new postings at:
sake, shochu and sushi


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