Crunchy & Refreshing: Sunagimo Oroshi Ponzu Recipe (Chicken Gizzards)

What is Sunagimo Oroshi Ponzu?

If you’re looking for a unique, high-protein dish that balances a satisfying crunch with a refreshing finish, Sunagimo Oroshi Ponzu is a must-try Japanese classic.

The Magic of Sunagimo (Gizzard)

Sunagimo is the Japanese name for chicken gizzard. Since chickens don’t have teeth, they have a specialized, powerful stomach muscle to help them grind food. This makes the gizzard a dense, hard-working muscle with a very clean, mild flavor—completely free of any “gamey” taste often associated with organ meats.

Its most famous trait is the unique “kori-kori” texture, a delightful, firm snap in every bite. For foodies, it’s a hidden gem that offers a “textural delight” you won’t find in standard chicken breast or thighs.

A Nutritious, Guilt-Free Choice

As a dietitian, I highly recommend Sunagimo for those seeking healthy options. It is:

High in Protein & Low in Fat: Perfect for gym-goers or anyone watching their calorie intake.
Packed with Nutrients: A great source of iron and Vitamin B12. It provides all the satisfaction of a fried snack without the heavy calories!

The Perfect Pairing: Oroshi Ponzu

To balance the crispy fried gizzards, we use Oroshi Ponzu.

Daikon Oroshi is grated Japanese radish. It has a crisp, slightly spicy flavor and contains enzymes that help with digestion.
Ponzu is a citrus-based soy sauce that offers a tangy, savory umami kick.

When you mix them together, you get a sauce that cleanses the palate and makes any fried dish feel incredibly light. The contrast between the hot, crispy gizzards and the cold, citrusy radish is what makes this dish so addictive!

Ingredients (Serves 2)

Main:

Chicken Gizzards: 280g (approx. 200g net after trimming)
Salt: 2g (approx. 1/3 tsp)
Potato Starch (Katakuriko): 15g (about 1.5 tbsp)
Neutral Oil: For deep-frying

The Sauce & Toppings:

Daikon Radish: 150g (peeled and grated)
Ponzu Sauce: 50g (approx. 3 tbsp)
Green Onions: 30g (finely chopped)

Step-by-Step Instructions

1. Prep the Gizzards

Carefully scrape off the tough white connective tissue (silverskin) from the gizzards with a sharp knife. This ensures every bite is tender-crisp rather than tough. Make a shallow incision into the thickest part of each gizzard to help it cook evenly and prevent curling.

2. Season and Coat

Place the trimmed gizzards in a bowl and rub in the salt. Just before frying, toss them with the potato starch until each piece is evenly coated. Tip: Shake off any excess starch to ensure the crust stays light and crispy.

3. Deep-Fry

Heat your oil to 170°C (340°F). Fry the gizzards for 4–5 minutes until the exterior is golden and the texture is firm. Remove and place them on a wire rack for a minute to drain excess oil; this keeps the coating from getting soggy.

4. Prepare the Oroshi Ponzu

Grate the daikon radish using a fine grater. Mix the grated radish (including the juice for extra flavor) with the ponzu sauce in a large bowl.

5. Toss and Serve

While the gizzards are still warm, toss them into the radish-ponzu mixture so they soak up the citrus flavors. Transfer to a serving plate and garnish generously with chopped green onions.

Nutrition Facts

Calories: 425 kcal
Protein: 39.7 g
Total Fat: 19.8 g
Total Carbohydrates: 25.7 g
Salt Equivalents: 6.8 g

Pro-Tips for Success

Temperature Control: Frying at 170°C ensures the inside is cooked through without burning the potato starch.
The “Oroshi” Secret: If the daikon is very watery, you can lightly squeeze out some of the liquid, but keep most of it to blend with the ponzu for a saucier consistency.
Variety: If you enjoy this flavor profile, the Oroshi Ponzu sauce is also incredible over grilled fish, hamburger steaks, or even as a topping for a Japanese Steak Donburi.

Hamburger steak with daikon radish sauce

Looking for more Sunagimo recipes?

There are surprisingly many dishes you can make with chicken gizzards! In this article, we share some information about gizzards and introduce various recipes. Be sure to check it out! 👉 [Sunagimo (Gizzard) Guide: High-Protein & Healthy Recipes]

#砂肝 #砂ずり #おつまみレシピ #家飲み #おうち居酒屋 #コリコリ食感 #gizzard #japaneasfood #instafood

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!