Steps

1. First, we'll make the Pea Shoot and Chikuwa with Karashi Mayo. Cut off the roots of 70g pea shoots and cut them into easy-to-eat lengths.
   🕒 03:12
2. Place the cut pea shoots in a microwave-safe dish, cover with plastic wrap, and microwave for 1 minute 20 seconds.
   🕒 04:23
3. Cut 3 chikuwa (fish cakes) in half, then slice them thinly diagonally.
   🕒 04:32
4. In a bowl, add 1½ tbsp mayonnaise, Japanese mustard (Karashi) 6-7cm from tube, and 1½ tsp Kore! Uma!! Tsuyu, then mix well.
   🕒 05:51
5. Add the microwaved pea shoots and thinly sliced chikuwa to the bowl from Step 4, and mix everything well.
   🕒 06:08
6. Finally, sprinkle with shichimi togarashi to taste to add color.
   🕒 07:27
7. Next, we'll make the Infinite Crunchy Gizzards. Score the silver skin of 270g gizzards in a criss-cross pattern with a knife.
   🕒 08:01
8. Cut the scored gizzards in half. [Chef's Tip!] Scoring the silver skin allows the flavors to penetrate more easily and improves the texture. Make sure not to cut all the way through, keeping them connected.
   🕒 08:30
9. Peel 5g garlic and grate or finely mince it.
   🕒 12:28
10. In a bowl, combine the cut gizzards, grated garlic, 1½ tsp chicken stock granules, 1 tsp oyster sauce, ¼ tsp salt, and 1 tsp sake, then massage well by hand.
    🕒 12:57
11. Add 4 tbsp potato starch to the bowl from Step 10 and mix thoroughly to coat the gizzards completely. [Chef's Tip!] Thoroughly coating with potato starch creates a crispy outer layer.
    🕒 13:54
12. In a small frying pan, add oil (just under 1cm deep in the pan) and heat over medium heat.
    🕒 14:28
13. Once the oil is hot, add the gizzards one by one and deep-fry in two batches over medium heat.
    🕒 15:58
14. Once the gizzards are cooked through and the coating is crispy, remove them from the oil, being careful not to overcook.
    🕒 17:46
15. Arrange the fried gizzards on a plate, garnish with lemon wedges, and sprinkle with seasoned salt (Ajishio).
    🕒 19:53
16. Sprinkle with black pepper to taste, and it's done.
    🕒 21:04