Dish

Sunagimo yakitori

Chicken gizzard skewers

Sunagimo yakitori is made by skewering chicken gizzards on bamboo sticks and grilling them over charcoal until they are cooked through. The gizzards are seasoned with salt or a sweet soy sauce glaze. Sunagimo yakitori is a great source of protein and is low in carbohydrates. It is a popular dish in Japan and is often served with a cold beer.

Asian cuisine› East Asian cuisine› Japanese cuisine

Offal Dish

Origins and history

Sunagimo yakitori originated in Japan and has been a popular street food for many years. It is often served in izakayas (Japanese pubs) and yakitori restaurants. The dish is said to have originated in the Kansai region of Japan.

Dietary considerations

Sunagimo yakitori is not suitable for people who are on a low-fat diet. It is also not suitable for people who are allergic to chicken or have a history of heart disease.

Variations

There are many variations of sunagimo yakitori, including those that are marinated in a sweet soy sauce glaze or seasoned with spices. Some versions of the dish also include vegetables such as green onions or shiitake mushrooms.

Presentation and garnishing

Sunagimo yakitori is typically served on a small plate or a wooden board. It is often garnished with a sprinkle of green onions or sesame seeds.

Tips & Tricks

To make sunagimo yakitori, it is important to use high-quality chicken gizzards. The gizzards should be cooked until they are tender and well-seasoned. It is also important to cook the skewers over charcoal to give them a smoky flavor.

Side-dishes

Sunagimo yakitori is often served with a side of pickled vegetables or a small salad. It can also be served with a bowl of rice or a small bowl of miso soup.