Yes, I'll start handling the gizzard. I think I’ve previously shown a video of preparing gizzards, but today I’d like to try a different approach. This part here is the gizzard muscle. The white sinewy part here is the "Ginga." It’s attached like this. Today, I’d like to also prepare the gizzard muscle and the "Engawa" (another part of the gizzard). We’ll start by handling the "Ginga." **[Music]** There’s a wavy part here. We’ll cut this area first. First, take this part of the "Engawa." Flip it over. Then, make a cut, which leaves behind the "Ginga." Cut the "Ginga." Secure it on the cutting board and slide it across the board. Sometimes, small bits might remain, so if needed, remove any unwanted parts. Remove any yellow bits on the gizzard surface, as they can feel unpleasant in the mouth. **[Music]** Handle this part to make it smoother. After removing the "Ginga," hold it with your left hand and remove any connecting parts. The smaller pieces can be set aside for a smoother finish. **[Music]** We’ll remove the gizzard muscle. We’ll also prepare the "Engawa" (gizzard membrane) separately. After cutting, turn it over to remove any residual sinew. This preparation method should improve efficiency. For small gizzards, I recommend dividing them into large and small pieces. **[Music]** Sometimes, fatty sinew remains attached, so be sure to remove it. When we refer to "Engawa," it’s the surrounding part of the gizzard. Prepare the smaller sizes separately as needed. The "Ginga" is generally not used by everyone, but I use it to add a unique texture. Starting with the "Engawa," there are various ways to prepare it. Use the whole gizzard as one piece with a slight thickness, especially for grilling. **[Music]** Removing any parts that appear loose or burnt will create a more uniform cooking result. After preparing the "Engawa," you’ll have a soft and crunchy texture that pairs well with gizzards.
Yes, I'll start handling the gizzard.
I think I’ve previously shown a video of preparing gizzards, but today I’d like to try a different approach.
This part here is the gizzard muscle.
The white sinewy part here is the "Ginga."
It’s attached like this.
Today, I’d like to also prepare the gizzard muscle and the "Engawa" (another part of the gizzard).
We’ll start by handling the "Ginga."
**[Music]**
There’s a wavy part here.
We’ll cut this area first.
First, take this part of the "Engawa."
Flip it over.
Then, make a cut, which leaves behind the "Ginga."
Cut the "Ginga."
Secure it on the cutting board and slide it across the board.
Sometimes, small bits might remain, so if needed, remove any unwanted parts.
Remove any yellow bits on the gizzard surface, as they can feel unpleasant in the mouth.
**[Music]**
Handle this part to make it smoother.
After removing the "Ginga," hold it with your left hand and remove any connecting parts. The smaller pieces can be set aside for a smoother finish.
**[Music]**
We’ll remove the gizzard muscle.
We’ll also prepare the "Engawa" (gizzard membrane) separately.
After cutting, turn it over to remove any residual sinew.
This preparation method should improve efficiency.
For small gizzards, I recommend dividing them into large and small pieces.
**[Music]**
Sometimes, fatty sinew remains attached, so be sure to remove it.
When we refer to "Engawa," it’s the surrounding part of the gizzard.
Prepare the smaller sizes separately as needed.
The "Ginga" is generally not used by everyone, but I use it to add a unique texture.
Starting with the "Engawa," there are various ways to prepare it.
Use the whole gizzard as one piece with a slight thickness, especially for grilling.
**[Music]**
Removing any parts that appear loose or burnt will create a more uniform cooking result.
After preparing the "Engawa," you’ll have a soft and crunchy texture that pairs well with gizzards.
先日、動画を参考にさせていただき
砂肝、エンガワ、銀皮 3種の串打ちにチャレンジ‼️
七輪で3種の歯応え、味の違いを家族で楽しむことが出来ました。
珍味好きのカミさんは銀皮塩焼きもおいしいと喜んでくれました。
焼きの動画も見たいです。これからも応援しています。
本当に勉強になりました、ありがとうございます
ありがとうございます！日々精進します！
勉強になります、これからも励みを忘れずに頑張ってください。
ありがとうございます！お互いに日々精進していきましょう！
えんがわはまだチャレンジしたことがないので勉強になりました！
今度チャレンジしてみます！
是非一度試してみて下さい！
賄いの動画お願いします。
本当にすごいと思います！！これからも頑張って下さい😆😆
ありがとうございます(^^)
なるほど勉強なります
銀皮とぞうりは食べても美味しくないんでしょうか？今回は使いませんとおっしゃっておりましたので。