Unique Japanese peperoncino pasta with gizzard (sunagimo)

Sunagimo & Garlic Scapes Peperoncino （砂肝とにんにくの芽のペペロンチーノ）

gizzards = sunagimo

This is a recipe for pasta made with plenty of gizzards and garlic.

Originally, peperoncino is seasoned only with salt and chili pepper, but Japanese-style peperoncino adds soy sauce. The combination of garlic and soy sauce is very popular in Japan.

To enjoy gizzards, it is important to properly prepare them before cooking. Also, gizzards are thick and difficult to cook through, so it is best to slice them thinly.　

What kind of food is Garlic Scapes??

Ninniku no me = Garlic Scapes

Garlic scapes are a very nutritious vegetable. This unusual ingredient is a common ingredient in Chinese stir-fries.

It is the part of the stalk that garlic grows to produce flowers. It has a nice crunchy texture. The scent is weaker than garlic.

Garlic Scapes are classified as green and yellow vegetables and are highly nutritious vegetables. Contains alliin, dietary fiber, vitamin C, calcium, and beta-carotene.

Alliin is a source of allicin, which helps absorb vitamin B1 and is effective in recovering from fatigue. It contains more vitamin C and calcium than garlic.

Carotene is a nutrient unique to garlic Scapes that is not contained in garlic. When carotene is absorbed into the body, it changes to vitamin A, works to normalize the eyes and mucous membranes, and activates immune cells.

(Most of the garlic Scapes you see in supermarkets in Japan come from China.)

When using, cut off the hard part of the root and wash it.

It is recommended to use it for stir-frying. It’s also perfect for the role of cooking color. It is very delicious when seasoned with salt and pepper, soy sauce, oyster sauce, gochujang, etc.

NUTRITION FACTS of Japanese peperoncino pasta with gizzard (sunagimo)

TOTAL NUTRITION VALUE

• 1077 kcal
• Protein 61.9 g
• Fat 31.0 g
• Carbs 145.8 g
• Salt Equivalents 8.6 g

Nutritional value per 100g of gizzard

• 86 kcal
• Protein 18.3 g
• Fat 1.8 g
• Carbs 0 g
• Salt Equivalents 0.1 g

The salt absorption of spaghetti is 30%

INGREDIENTS for Japanese peperoncino pasta with gizzard (sunagimo) (2SERVINGS)

• Gizzard (190g)
  • Sesame oil (12g)
  • Salt (2g)
  • Pepper (appropriate amount)
• Garlic (10g)
• Garlic Scapes (1 pack, 90g)
  • Sesame oil (12g)
  • Chili pepper (a pinch)
• Spaghetti (180g)
  • Salt (10g)
  • Water (1800g)
• Chicken broth mix (1g)
• Soy sauce (20g)

Japanese peperoncino pasta with gizzard (sunagimo) COOKING INSTRUCTIONS

1. Scrape off the white parts of the gizzard with a knife.
2. Thinly slice the gizzard.
3. Heat sesame oil in a frying pan and fry the gizzard.
4. Once the gizzard is cooked, season with salt and pepper.
5. Remove the gizzard to a plate.
6. Slice the garlic.
7. Cut off the tough parts at both ends of the garlic sprout and cut it into pieces about 4cm long.
8. Add the garlic, garlic sprouts, sesame oil, and chili pepper to a frying pan and fry over low heat.
9. Bring water to a boil in a deep pot, add salt, and cook the spaghetti. Follow the product’s instructions for cooking time.
10. Add the gizzard, spaghetti, chicken broth mix, and soy sauce to a frying pan and fry. At this time, add about 3 tablespoons of the water used to boil the spaghetti to help the sauce stick to the spaghetti better.

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