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1
There's no need to take the skin and stuff off the gizzards Rinse in water, cut them up, then boil in water with some white pepper and sake.
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2
Let cool.
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3
Sprinkle the cucumbers with salt, and roll them on a cutting board while holding them down firmly with both hands.
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4
This is to ensure the cucumbers retain their bright color even after some time.
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5
Now hit the cucumbers with a bottle!
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6
See?
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7
The seeds become easier to remove.
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8
If you leave the seeds, the cucumbers will smell kind of 'raw' later, and will release a lot of water, which will make the dish soggy.
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9
Cut the cucumbers roughly.
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10
If the previous steps are too much work, sprinkle the cucumbers with salt after cutting them up, leave for a while and rinse.
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11
That works too.
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12
Slice the leek diagonally into ultra-thin slices.
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13
Take out the cores from the leeks and soak the slices in a bit of water.
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14
Drain and pat dry.
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15
Leave the green cores of the leeks for color.
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16
Combine the sauce ingredients and mix well.
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17
Mix well with with the kidneys, leek and cucumber.
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18
Chill in the fridge.
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19
Drizzle with a little sesame oil and lots of lemon juice just before eating.
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20
Done!
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21
Try sprinkling Korean chili pepper or a bit of ichimi spice to taste.
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22
Be sure to chill the dish very well before serving
