次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
Sunagimo no sumiso ae（砂肝の酢みそ和え）
sunagimo = gizzard su = vinegar ae = mix
“Gizzard sumisoae” is a dish of gizzard, cucumber, and wakame seaweed tossed in sumiso.
Sumiso is a sauce made of vinegar, miso, and sugar. Sumisoae is also called “nutaae”.
A wide variety of ingredients are used, including vegetables such as rape blossoms, spinach, cucumber, and green onions, seaweed such as wakame seaweed, and seafood such as octopus, squid, and clams.
This dish is almost always served not only in home cooking but also in high-end kaiseki cuisine.
Using wild vegetables and kinome (Sansho leaves) gives a seasonal feel and makes it more luxurious. If seafood or rape blossoms are used, it is common to add a little karashi (Japanise mustard).
The best type of miso to use is white miso. It has a mellow flavor and texture, and blends well with other ingredients.
Depending on the type of miso, the taste, saltiness, and richness will be completely different. Please refer to the recipe and mix it according to your preferences.
Also, when mixing miso with food, mix it just before serving. If the salt in the miso takes away the moisture from the food, the flavor will be diluted.
What kind of food is sunagimo??
Chickens have two stomachs, and the sunagimo(gizzard) is one of them.
Chickens do not have teeth, so instead of chewing, they use the sunagimo to grind up and digest the food they eat.
By the way, the sunagimo sold at supermarkets are from chickens, but other birds such as ducks and turkeys also have sunagimo.
Sunagimo is known as sunazuri in Kyushu and Tohoku.
Sunagimo are eaten grilled, boiled, or in soups in Asian countries. In Japan, yakitori is a standard dish, and they are often seasoned with salt, soy sauce, sesame oil and salt.
They are also used in Western dishes such as ajillo and confit, and can be enjoyed in a variety of ways.
Sunagimo have almost no fat and are mainly made of muscle, which gives them a unique, crunchy texture when eaten.
Many people do not like to eat liver or heart, but sunagimo have little odor or peculiar taste, so they are a favorite ingredient among many people.
Since sunagimo is mostly made up of muscle, it contains almost no fat and is a high-protein, low-calorie food.
It can be said to be as good or even better for dieting as chicken breast.
It is also rich in iron, making it the perfect food for health-conscious women.
If there is one drawback, it is that it contains a lot of cholesterol. Oysters, squid, and clams contain taurine, which inhibits the absorption of cholesterol, so it is recommended to consume it together with these foods.
以下のバター焼きリンクする
INGREDIENTS（6SERVINGS）
- gizzard 100g
- wakame seaweed 6g
- cucumber 200g
- salt 2g
- ☆white miso 50g
- ☆vinegar 20g
- ☆sugar 20g
- ☆mirin 20g
COOKING INSTRUCTIONS
To enjoy gizzards, it is essential to prepare them properly before cooking. Gizzards have two parts connected by a thin membrane. This membrane is tough, so it should be removed. Also, gizzards are thick and difficult to cook all the way through, so it is best to slice them thinly.
➀ Cut off the white parts of the gizzards with a knife.
② Place the gizzards in boiling water and once cooked, transfer to a colander.
③ Do not rinse the gizzards with water; wait until they cool.
④ Wash the wakame with water.
I used what is labeled “nama wakame” at the supermarket.
This is dried wakame that has been rehydrated in water. The texture is better if you buy what is labeled “nama wakame” at the supermarket than if you rehydrate commercially available dried wakame at home.
⑤ Slice the cucumber into 1.3 mm slices using a slicer.
⑥ Rub salt into the cucumber, wait 10 minutes, and squeeze out the water well.
⑦ Combine the miso, vinegar, sugar, and mirin.
⑧ Chill the gizzards, wakame, cucumber, and sauce in the refrigerator and mix just before serving.
コメント