Grilled Chicken Gizzards with Shio Koji- Japanese Home Cooking and Sweets Class in Tokyo

Grilled chicken gizzards are a simple, easy-to-make appetizer with a satisfyingly crispy texture and savory flavor that pairs perfectly with drinks. To make grilled gizzards, simply trim them, season, and cook on a grill or in an oven.

Grilled Chicken Gizzards with Shio Koji- Japanese Home Cooking and Sweets Class in Tokyo

⚫︎Ingredients
• Chicken gizzards: 200–250 g
• Shio koji (salted rice malt): 1–1.5 tbsp (about 30 g)- If you don’t have shio koji (salted rice malt), please try using a mixture of salt, sake, and mirin instead.
• Freshly ground black pepper: to taste
• Optional garnishes: sansho pepper, chopped green onion, lemon wedges
⚫︎Instructions
①Prepare the gizzards
Trim off the white membrane (silver skin) and separate any connected parts.
②Cut each gizzard in half. Make 2–3 shallow cuts in the center, or slice to about 5 mm thickness for even cooking.
③Marinate in shio koji
Place the gizzards, shio koji, and garlic (if using) in a zip-top bag or plastic bag.
④Massage well to coat evenly. Squeeze out the air, seal, and refrigerate for 30 minutes to several hours.
⑤Grill (toaster oven)200°
⑥Cook in a toaster oven for about 15 minutes.
⑦Serve- Transfer to a plate and sprinkle with black pepper.
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