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Sunagimo yakitori with chicken gizzards, served with sesame seeds and green onions
Smoky and crunchy Sunagimo yakitori garnished with fresh spring onions

Sunagimo Yakitori

Author: Flavelo
Recipes Main Courses
One of the most divisive yet beloved dishes of Japanese Izakaya (pub) culture. 'Sunagimo' (chicken gizzards) isn't about tenderness, but texture: that specific 'kori-kori' (crunchy) consistency is the point. The smokiness from charcoal grilling and the caramelisation of the sweet and savoury 'tare' sauce turn this simple offal into a true delicacy.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Bamboo skewers (soaked in water)
  • Sharp knife (for de-veining)
  • Grill pan or barbecue

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Clean the gizzards: trim off the silverskin.

Tip: This connective tissue membrane doesn't soften even with heat, making the dish chewy. Its removal is key.
2 ✓

Marinate the meat in the mixture of soy sauce, mirin, and spices.

Tip: The osmotic pressure of salt and sugar helps flavours penetrate the dense muscle tissue.
3 ✓

Thread onto skewers and grill until crisp.

Tip: Gizzards are good when 'crisp': crunchy but not rubbery. High heat cooks the outside quickly.

Recipe FAQ

It remained too chewy.
The gizzard is naturally hard muscle. The secret is thorough removal of the 'silverskin' and scoring before cooking.
The skewer burnt.
Always soak bamboo sticks in water for at least 30 minutes before use.

Ingredients

  • 500 g Chicken gizzards
  • 3 tbsp Soy sauce
  • 2 tbsp Mirin
  • 1 tbsp Sugar
  • 1 tbsp Sesame oil
  • 2 cloves Garlic
  • 1 cm Fresh ginger
  • 2 stalks Fresh green onions
  • 1 tsp Sesame seeds
  • 6 whole Bamboo skewers