Steps

1. In a bowl, add 300g Chicken Gizzards, 1 tbsp Potato Starch, 1/2 tsp Salt, and 2 tbsp Cooking Sake (Rice Wine). Knead well. [This is the key!] This step thoroughly removes any gamey odor from the gizzards without the hassle of removing the silver skin.
   🕒 02:47
2. Briefly rinse the gizzards under running water.
   🕒 03:06
3. Bring water to a boil in a pot, add the rinsed gizzards, and simmer gently for about 12 minutes. [This is the key!] Boiling vigorously will make them tough. Maintaining a gentle simmer ensures a tender texture.
   🕒 03:22
4. Finely julienne 1 Cucumber, soak briefly in water to make it crisp, and chill in the refrigerator.
   🕒 04:07
5. Finely mince 1/3 Scallion.
   🕒 04:56
6. In a bowl, combine 1 tbsp Miso, 1 tbsp Toban Djan (Chili Bean Paste), 1 tbsp White Sesame Paste, 3 tbsp Sugar, 1 tbsp Soy Sauce, 2 tbsp Vinegar, and the minced scallion. Mix well.
   🕒 05:27
7. Cut 3 sprigs of Mitsuba (Japanese Parsley) into 3cm lengths and soak briefly in water to make them crisp.
   🕒 06:04
8. Thoroughly drain the water from the chilled cucumber.
   🕒 06:23
9. Heat 3 tbsp Vegetable Oil in a frying pan until it's smoking hot.
   🕒 06:45
10. Pour the smoking hot 3 tbsp Vegetable Oil over the prepared sauce and mix. [This is the key!] Pouring hot oil enhances the aroma of the scallions and brings out the spiciness of the chili bean paste.
    🕒 07:11
11. Add the boiled gizzards to cold water, gently rub them again, and pat them dry.
    🕒 08:05
12. The gizzards should be tender enough that the silver skin is no longer noticeable. Slice them into bite-sized pieces.
    🕒 09:47
13. Arrange the chilled cucumber on a serving plate and top with the sliced gizzards.
    🕒 10:49
14. Drizzle the special sauce over the gizzards, then garnish with a pinch of White Sesame Seeds and the mitsuba to complete the dish.
    🕒 11:17