Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, 【garlic chive soy sauce】with gizzard karaage. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

【Garlic Chive Soy Sauce】with Gizzard Karaage is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. 【Garlic Chive Soy Sauce】with Gizzard Karaage is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook 【garlic chive soy sauce】with gizzard karaage using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make 【Garlic Chive Soy Sauce】with Gizzard Karaage:

1. Get 1 bunch Garlic chives
2. Get 3 cm Kombu seaweed
3. Get （Sauce）
4. Take 80 cc Soy sauce
5. Take 1/2 tsp Sugar
6. Prepare 1 tsp Sesame oil
7. Prepare 1 tbs Sake
8. Take 4 pieces Garlic

Instructions to make 【Garlic Chive Soy Sauce】with Gizzard Karaage:

1. Cut garlic chives into small pieces, put it into a bowl with Kombu seaweed.
2. Put all the seasonings into a pan then boil it once. Pour into chive’s bowl and done for sauce. Easy eh?
3. Score the gizzards and cut into half, add pinch of salt, black pepper and 1 tbs sesame oil for 200g of gizzards. Coat with starch after mix it well.
4. Deep fry it lightly by 160° oil, then heat the oil more to be 200° and deep fry the gizzards again for getting crispy.
5. The sauce can use for dip or sauce what you want😊
6. I have made a lot of cooking video as 【Coozy Life】at YouTube. Mainly Japanese dish♫

So that is going to wrap it up with this special food 【garlic chive soy sauce】with gizzard karaage recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!